Bring a medium-large pot of water to a boil for the farfalle. Cook according to the package directions, about 10-12 minutes.

Meanwhile, put the garlic and olive oil in a large saute pan over low heat, and heat for 5 minutes. Turn the heat to medium and add the cream, salmon, and lemon zest. Heat until bubbles just start to form, then reduce heat to keep at a simmer. Add the peas.

When farfalle is cooked, drain and add it to the pan with the salmon and sauce, and add 1/2 cup parmesan cheese. Stir to combine, then add more parmesan to taste.

Serve the pasta topped with additional parmesan cheese, if desired.