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This is a very, very quick pasta dish that goes from ingredients to the final meal in less than 30 minutes. I made it recently – mainly because I had leftover smoked fish from a weekend brunch, and it sounded very warming and beautiful to me. The original recipe called for poached salmon, but I think the smoked fish is much more flavorful and pairs so well with the lemon. I’ll be making this again! With a nice green salad and some fresh fruit, it seems like a fancy meal suitable for company.
Bow Tie Pasta with Smoked Salmon and Peas
Serves 3-4 but I always double it for leftovers
- 2 rounded cups bowtie pasta (farfalle), uncooked (probably 6-7 ounces)
- 1/2-pound cold alder smoked salmon
- Juice and zest of 1 large lemon (you should have around ¼ cup of juice)
- 1 ¼ cup frozen peas, no need to defrost
- 1/3 cup heavy cream
- ¼ cup freshly grated Parmesan cheese plus about 2 Tbsp to sprinkle on top of the finished dish
- Cracked black pepper to taste
Remove the skin from the smoked salmon and tear the fish into medium sized pieces. Remove any bones you find along the way.
Bring a large pot of water to a boil and add two teaspoons of table salt. Cook the pasta to just al dente. Drain, but reserve a half cup of the pasta cooking water.
While the pasta is cooking, gently heat the cream in a large sauté pan. Add the frozen peas, the lemon juice and zest, ¼ cup of grated parmesan and the pepper to taste and stir slightly. Add the frozen peas and the fish and barely cook until the peas are heated but still green. Add the cooked, drained pasta and mix together. Taste and add more ground pepper if desired. Add a bit of the reserved pasta water if the sauce seems too thick. Because of the smoked fish, the salted pasta cooking water and the parmesan cheese I do not add additional salt!
Serve while hot and sprinkle each bowl with extra cheese to garnish.