FARFALLE WITH SALMON, PEAS AND SAGE
This dish provides yet another good reason to keep a bag of green peas in your freezer. They’re as good as fresh. Not only do they make a fast side dish (say, sauteed with shallots), but you can also add them to curries, frittatas and potpies.
Here, they combine with salmon for an easy, elegant pasta dish.
Adapted from “The Glorious Pasta of Italy,” by Domenica Marchetti (Chronicle, 2011).
1/2 teaspoon salt, plus
more as needed 8 ounces wild-caught
salmon fillet, skinned 1 tablespoon butter
(salted or unsalted) 1 tablespoon extra-virgin
olive oil
1 medium shallot
Leaves from 1 large sprig
fresh sage
Freshly ground black
pepper
3 tablespoons dry white
wine
1/4 cup heavy cream
1/2 cup frozen green peas,
defrosted
8 ounces dried farfalle
(bowtie pasta)
Bring a large pot of water to a rolling boil over high heat. Salt it generously.
Cut the salmon into 3/4inch cubes.
Combine the butter and oil in a large skillet over medium heat. Once the butter starts to sizzle, stir in the shallot and sage. Cook, stirring often, for 5 to 6 minutes, until the shallots have begun to soften.
Increase the heat to medium-high; add the salmon, the 1/2 teaspoon of salt and a generous grinding of pepper. Cook for about 1 minute, tossing the salmon gently to coat evenly.
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.
Add the farfalle to the boiling 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 of the cooking water.
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.
Divide among individual bowls and serve.
Serves 2 main courses or 4 small
servings
Nutrition | Per serving (based on 4, using unsalted butter): 420 calories, 20 g protein, 44 g carbohydrates, 17 g fat, 6 g saturated fat, 60 mg cholesterol, 500 mg sodium, 3 g dietary fiber, 4 g sugar