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Farfalle with Salmon Sauce

12 ounces of farfalle
2 tablespoons of dry white wine
1 1/2 - 2 tablespoons of lemon juice
1 cup of heavy whipping cream
3 tablespoons of finely chopped fresh dill
salt and pepper to taste
1/4 pound of smoked salmon, cut into thin strips

Cook the farfalle in boiling, salted water following package directions, drain. Place wine and lemon juice in saucepan and heat until a little evaporates. Add cream, simmer, stirring constantly, for 10 minutes, or until sauce thickens and becomes very creamy. Season with fresh dill, salt, and pepper. Add salmon and simmer until heated. Pour sauce over pasta in heated serving dish. Serve at once. Serves 4 - 6

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