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Gino D'Acampo

Farfalle al Salmone e Piselli (Bow pasta with smoked salmon and peas)

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Look for smoked salmon off-cuts in the supermarket. They are very cheap and perfect for this recipe.

Serves 3 to 4

Ingredients

  • 500g dry farfalle pasta
  • 3 shallot onions, finely chopped
  • 100g sliced smoked salmon, chopped
  • Handful of defrosted peas
  • 70ml single cream
  • 3 knobs of salted butter
  • 1 tbsp italian olive oil
  • Salt and pepper to taste 
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Method

  1. Gently shallow fry the onions in the butter and oil until golden, add the peas and cook for approximately 3 minutes. 
  2. Add the salmon, season with salt and pepper and cook for a further 2 minutes maximum.  Add in the cream and cook for another 2-3 minutes.
  3. In the meantime, cook the pasta in salted boiling water until al dente. Drain then add to the sauce and mix well on a low heat allowing the sauce to thicken. Serve immediately with some freshly ground pepper.
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