Farfalle with Salmon, Lemon and Peas
The View From the Great Island
This Farfalle with Salmon, Lemon, and Peas is a deliciously easy pasta recipe with chunks of tender salmon, and peas in a to-die-for creamy lemon sauce!
- 2 good rounded cups farfalle, (bowtie pasta) uncooked
- ½ lb salmon fillet or leftover cooked salmon
- juice and zest of 1 large or 2 small lemons
- 1 cup frozen peas (no need to defrost)
- ⅓ cup heavy cream
- 3 tbsp grated Parmesan cheese, or more to taste
- salt and fresh cracked black pepper to taste
- If your salmon is not cooked, place it in a saucepan and almost cover with cold water. Bring to a boil, then cover tightly and remove from the heat. Let it poach for 10 minutes. Drain and remove the skin, then gently pull the fish into large flakes with clean hands. Set aside.
- Cook the pasta to just al dente. I usually cook it a couple of minutes LESS than the package tells me to, this way the pasta retains some bite. Drain.
- While the pasta is cooking, heat the cream in a large saute pan. Add the frozen peas, the flaked salmon, the lemon juice, zest, and the salt and pepper to taste and heat everything through. Add the cooked pasta and a good sprinkle of Parmesan cheese. Mix everything well and make sure the sauce is good and hot. Take the time to give it a taste, and adjust the salt and pepper, and maybe add more lemon or cheese if it needs it. Serve with extra cheese.
View the recipe instructions at The View From the Great Island