This pasta features a few flavors of the season—mint and peas—along with lemon and ever-popular salmon. It’s just the thing to hit the spot on a crisp spring evening.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add the frozen peas; steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.
Step 4
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.
