Sunday, June 9, 2013

farfalle with salmon, mint, and peas... 30 minutes

the goods:
1 pound farfalle
1 and 1/2 pounds skinless salmon fillet
2 lemons, zested and juiced
1 package (10 ounces) frozen peas
2 tablespoons butter
1/4 cup chopped fresh mint

In a large pot of boiling salted water, cook the farfalle until al dente according to package directions. Drain, reserving 1 cup pasta water; return pasta to the pot.
Meanwhile, season the salmon with salt and 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, 7 minutes more.

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.

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