FARFALLE WITH SALMON, MINT AND PEAS

1 pound farfalle (bow tie pasta)
1 1/2 pounds skinless salmon fillet
Coarse salt and fresh ground pepper
2 lemons, zested and juiced
1 (10-ounce) package frozen peas
2 tablespoons butter
1/4 cup chopped fresh mint, plus more for serving

In a large pot of boiling salted water, cook the farfalle until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.

Meanwhile, season the salmon with coarse salt and ground pepper; place in a large skillet. Add 1/4 cup water and the lemon zest and juice. Bring to a simmer over medium heat. Cover; steam for 10 minutes.

Add the frozen peas; steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.

Transfer to the pot with the pasta. Add the butter and mint. Season with salt and pepper. Toss, gently flaking the fish and adding reserved pasta water as desired. Serve immediately, sprinkled with more mint.

Makes 6 servings
Source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine