Bow-Ties with Salmon and Tarragon Mustard Sauce

16 oz. bow-tie pasta
1 Tbsp. olive oil
1 medium onion, finely chopped
1 Tbsp. chopped fresh tarragon leaves
1 Tbsp. chopped fresh parsley
1/4 C. dry white wine or chicken broth
1 C. whipping cream or half-and-half
2 tsp. stone ground mustard
6-8 oz. sliced, smoked salmon cut into 1/2 in. wide strips
1/2 C. freshly grated or shredded Parmesan

Cook and drain pasta according to package directions.
Meanwhile, in a 10 in. skillet, heat oil over medium heat. Add onion, tarragon, and parsley; cook about 5 min., stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 min. or until wine has evaporated.
Stir in whipped cream and mustard. Heat to boiling. Reduce heat and simmer uncovered 5-10 min. or until sauce is slightly thickened.
Add pasta, salmon, and 1/4 C. of the cheese; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 C. cheese.