FARFALLE WITH SALMON, PEAS AND SAGE

This dish provides yet another good reason to keep a bag of green peas in your freezer. Adapted from The Glorious Pasta of Italy, by Domenica Marchetti (Chronicle).

Serves: 2 main-course or 4 small servings

1/2 tsp (2.5 mL) salt, plus more as needed

8 oz (226 g) wild-caught salmon filet, skinned

1 tbsp (15 mL) butter (salted or unsalted)

1 tbsp (15 mL) extra-virgin olive oil

1 medium shallot

Leaves from 1 large sprig fresh sage

Freshly ground black pepper

3 tbsp (45 mL) dry white wine

1/4 cup (60 mL) heavy cream

1/2 cup (125 mL) frozen green peas, defrosted

8 oz (226 g) dried farfalle ( bow tie pasta)

1. Bring a large pot of water to a rolling boil over high heat. Salt it generously.

2. Cut the salmon into 3/4-inch (2-cm) cubes.

3. Combine the butter and oil in a large skillet over medium heat.

4. Once the butter starts to sizzle, stir in the shallot, sage.

5. Cook, stirring often, for 5 to 6 minutes, until the shallots have begun to soften.

6. Increase the heat to mediumhigh; add the salmon, the 1/2 teaspoon (2.5 mL) of salt and a generous grinding of pepper.

7. Cook for about 1 minute, tossing the salmon gently.

8. As soon as the salmon begins to turn opaque, sprinkle in the wine. Let it bubble for about 30 seconds, then stir in the cream and peas; cook for 5 to 7 minutes to form a sauce that is barely bubbling at the edges. The peas should be heated through yet still bright green. Remove from the heat and cover to keep warm.

9. Add the farfalle to the water. Reduce the heat to medium-high and cook according to the package directions (for al dente). Drain the pasta in a colander set in the sink, reserving 1/2 cup (125 mL) of the cooking water.

10. Transfer the farfalle to the skillet; gently toss with the sauce until well incorporated. Add a splash or two of the cooking water, as needed, to loosen the sauce.

11. Divide among individual bowls and serve.