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Ingredients

  • 400 g 14 oz farfalle or other pasta of your choice (see Notes)
  • 300 g 10-1/2 oz smoked salmon, cut into small dice
  • 200 g 7 oz frozen peas
  • 2 shallots peeled and minced
  • 250 ml 1 cup heavy cream
  • Butter
  • Olive oil
  • Salt

Instructions

  • Fill a pot with water and bring it to a boil. Salt it well and add your pasta. Cook until al dente.
  • 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.
  • Add the smoked salmon and sauté until it has turned color, then add the peas.
  • 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.
  • 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.
  • 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.
  • Serve immediately.