Farfalle al salmone e piselli (bow pasta with smoked salmon and peas)

Gino D'Acampo rustles up a tasty treat with this speedy but special recipe for smoked salmon and peas with pasta bows
By Gino D'Acampo
Farfalle al salmone e piselli (bow pasta with smoked salmon and peas)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main:

  • 45 g salted butter
  • 1 tbsp Italian olive oil
  • 3 shallots, finely chopped
  • handful of frozen peas, defrosted
  • 100 g sliced smoked salmon, chopped
  • black pepper
  • 70 ml single cream
  • 500 g farfalle

Method

1. Heat the butter and olive oil together in a frying pan and fry the onions until golden.

2. Add the peas and cook for 3 minutes.

3. Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes.

4. Stir in the cream and cook for a further 2-3 minutes.

5. In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce.

6. Stir well over a gentle heat until the sauce has thickened slightly.

7. Serve immediately with some freshly ground pepper.

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