1. 8oz farfalle
2. 3oz neufchatel
3. 1 shallot, diced
4. 4oz smoked salmon
5. 4 artichoke hearts, cooked, chopped
6. 1c broccoli florettes, lightly steamed

1. Sautee shallot briefly, deglaze with a splash of white wine, reduce and set aside.
2. Cook farfalle al dente, drain, reserving some water.
3. Add shallots and cheese to pasta. Stir and add enough reserved water until sauce forms, about .25c.
4. Mix in salmon, artichoke and broccoli.