Pasta salmone e piselli

• 14 oz
  14 oz farfalle (or other pasta of your choice )
• 10½ oz
  10-1/2 oz smoked salmon (cut into small dice)
• 7 oz
  7 oz frozen peas
• 2
  shallots (peeled and minced)
• 1 cups
  1 cup heavy cream
• butter
• olive oil
• salt

Instructions

1. 1
   Fill a pot with water and bring it to a boil. Salt it well and add your pasta. Cook until al dente.
2. 2
   Meanwhile, in a skillet, braiser, sauté pan or wok, melt a large knob of butter in olive oil. Add the shallots and sauté gently for a minute or so, until the shallot softens without browning, seasoning with a pinch of salt.
3. 3
   Add the smoked salmon and sauté until it has turned color, then add the peas.
4. 4
   Turn everything around for another minute, then add the heavy cream. Let the heavy cream reduce until it has reached a sauce-like consistency that will coat a spoon. Taste and adjust for seasoning.
5. 5
   When the pasta is cooked, transfer it to the pan with the salmon and pea sauce, along with a small ladleful of the pasta cooking water.
6. 6
   Raise the heat and toss everything together over a lively flame until the pasta and sauce are well mixed and the sauce coats the pasta nicely.
7. 7
   Serve immediately.

Comments (1)

Log in to leave a comment.

• 
  Derek Kim·May 1

  yummm - can’t wait to make this!