Pasta salmone e piselli
Pasta with Salmon and Peas
Ingredients
- 400g 14 oz farfalle or other pasta of your choice
- 300g 10-1/2 oz smoked salmon cut into small dice
- 200g 7 oz frozen peas
- 2 shallots peeled and minced
- 250ml 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.