Ingredients

The following ingredients have 4 Servings
  • 2 good rounded cups farfalle pasta, uncooked
  • 1/2 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
  • 1/3 cup heavy cream
  • 3 Tbsp grated Parmesan cheese or more to taste
  • salt and fresh cracked black pepper to taste

Instruction

  • 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, but reserve a cup of the water.
  • 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. Note: use a bit of the reserved pasta water if the sauce seems too thick.
  • Serve asap with extra cheese on the side.