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

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


  • 500g dry farfalle pasta

  • 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 


  • 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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