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Bowties with Smoked Salmon and Peas

Jerry's RecipesMUCH LIKE TAGLIATELLE WITH SMOKED SALMON. The finished dish is a delightful mixture of pasta, smoked salmon and peas. This is a revised (and simplified) version of my original recipe.

KeySmoked salmon is packaged two ways: solid (chunk) fillet and sliced. Chunk is the better choice. Remove any skin and then crumble the salmon with a fork.

KeyPasta. Bowties (farfalle) or campanelle (bugles) are ideal because they nicely hold the peas and crumbled salmon.

KeyMace/nutmeg. Mace and nutmeg derive from the same plant, but each has a distinct taste. Whichever you use, start with a small amount (perhaps 1/8 tsp or so); sprinkle more on the finished dish or on individual servings.

Total time about 30 minutes. Serves 4.

SHOPPING LIST:
  • Mace or nutmeg
  • Peas, fresh or frozen
  • Fresh parsley and/or chives
  • Fresh lemon juice
  • Pasta
  • Smoked salmon
  • Heavy cream

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
1
While pasta is cooking, cook very gently in a large non-stick skillet until cream thickens slightly (5-8 minutes), stirring often
  • 1-1/4 cup (10 oz) heavy cream
  • Mace or nutmeg, ground (see above)
  • Salt and black pepper
2
A few minutes before cream thickens to desired consistency, stir in
  • about 1 cup (8 oz) green peas, fresh or frozen
  • 2-3 T fresh flat-leaf parsley leaves, minced
3
Drain cooked pasta, combine with sauce in skillet or in a separate serving bowl, then stir in
  • 3 to 4 oz smoked salmon, crumbled

Reserve a cup or so of pasta water to add to the mixture if it appears dry.


  Garnish and serve

  
 
Garnish servings with chopped fresh chives and/or fresh flat-leaf parsley.
Drizzle with fresh lemon juice.
Salt and fresh ground black pepper to taste.

rainbow

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