Recipe: Farfalle with Smoked Salmon and Peas

FARFALLE WITH SMOKED SALMON AND PEAS

2 tablespoons olive oil
1 medium red onion
3 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
12 ounces farfalle (bowtie) pasta
1 cup frozen peas
1 (4 ounce) package smoked salmon, cut into thin strips
1/4 cup chopped fresh dill
Zest of 1 lemon
Salt and ground black pepper, to taste

Bring large pot of lightly salted water to boil.

While water heats, combine olive oil, onion, garlic and red pepper (if using) in large skillet set over medium-high heat. Saute, stirring frequently, until onions are tender and just translucent, about 6 minutes.

Add pasta to boiling water and cook until al dente, or just firm at the center, about 8 minutes, or as packaging directs.

While pasta cooks, add peas to onions and cook until peas are heated through. Remove skillet from heat.

Once pasta has cooked, use a slotted spoon to transfer it and a bit of the water clinging to it to skillet. If you would rather drain the pasta, first reserve 1/4 cup of the cooking water and add it to skillet along with pasta.

Add salmon, dill and lemon zest to skillet and toss well to combine. The heat of the pasta will mostly heat the salmon, but it need not be heated through. Season to taste with salt and pepper.

Makes 4 servings
Source: Associated Press