At this point, you may be wondering if all we eat are salmon and kale. Though it seems that way from this blog, I assure you that we eat lots of other things, too! Unfortunately, those foods are usually less photogenic, and certainly less inventive (pizza, pasta with marinara, blah blah blah). It’s also hard enough to get my camera and props (when I have them) set up at dinner time with an angry toddler and hungry husband, so I’ve decided only to blog the prettiest, most interesting, or easiest meals that I make. I blog things that are really blog-worthy, in my opinion.
This recipe for Farfalle with Salmon and Peas is certainly easy to make and pretty to photograph, so I thought I would share it here. I made it on a weeknight, and was pleasantly surprised by how “special” it seemed for an after-work dinner. Since it was so easy to make, I plan to add this into my regular dinner rotation. One of the best parts of the recipe is that it uses already cooked salmon. I had some leftover salmon from the night before, which I just flaked into big pieces and added into the pan. If you don’t already have cooked salmon, you can quickly pan sear raw salmon until it is just cooked through, and then use it in this recipe (see pictures below, because I did not have enough pre-cooked salmon and had to cook some more for this recipe).
Farfalle with Salmon and Peas
- About 1/2 lb cooked salmon broken into bite sized pieces
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 1/4 cup light cream
- 1 cup peas
- 1/2 lb farfalle
- Zest of 1 lemon
- 1 cup or more grated parmesan cheese
- salt and pepper
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.
- Change the amounts of any of the ingredients: pasta, salmon, peas, cream, lemon zest, parmesan. You name it, you can change it. This is a very forgiving recipe!
- Use gluten-free pasta to make this a gluten-free recipe