by Ellen Fruchtman, President
Ingredients
1 pound bow-tie pasta
2 cups of peas (or you can use asparagus spears cut into pieces)
2 cups of heavy cream
Zest of 2 Meyer lemons (if you would like it with less lemon flavor can use less and can always add in the end)
½ cup of freshly grated Parmesan cheese
1/8 cup of chopped fresh dill (save a little some for garnish)
2 cups of flaked cooked salmon
Kosher salt and pepper to taste
Directions
Bring a large pot of water to a boil and cook the pasta according to directions until al denté. When pasta is done, use a slotted spoon to transfer it to a colander, reserving the pasta cooking water in the pot. NOTE: I also will look at the time that is necessary to cook the peas and add it to the water prior so that the pasta and the peas are cooked at the same time! If not, reheat the water, add the peas until cooked and transfer to the same colander. You don’t want to overcook the peas.
While the pasta and peas are cooking, pour the cream into a skillet pan and simmer until reduced by half and the cream easily coats the back of the spoon. Add the lemon zest, cheese, fresh dill and cooked salmon until warmed through. Season with kosher salt and freshly ground pepper. Add the pasta and peas and toss to coat. Add more salt and pepper as desired or top with more cheese and dill. Serve immediately!
This recipe can easily serve 5-6 people as a main meal and delicious with a simple salad! Enjoy.
