This creamy fun bow-tie or butterfly shaped pasta dish is packed with delicious goodies.Tender chunks of salmon, juicy peas,and beautiful farfalle pasta tossed in a velvety sauce with garlic and onions. Finished with black pepper and lemon juice, adding a brightness that lifts the entire dish. An effortlessly elegant easy weeknight meal using one of my favorite pasta cuts. What’s your favorite pasta cut ?
- 16oz farfalle pasta
- 1lb salmon
- ½ onion (minced)
- 1 clove garlic (minced)
- 1.5 cup frozen peas
- 3/4 cup parmesan cheese
- 1 cup nut milk
- black pepper
- ½ lemon (juice)
1.Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
2.Boil the farfalle pasta according to the directions for “al dente” doneness.
3.With 3 minutes left on the boil, add the frozen peas.
4.Reserve a half cup of the pasta water and drain the peas and pasta.
5.In the meantime you can start the sauce in a pot. Add the minced garlic and onion. Stir for about 5 minutes until the garlic and onion is translucent and fragrant.
6.Add the milk and cheese, let it reduce for about 2 minutes.
7.Add the reserved pasta water if required.
8.Combine the cooked pasta and peas with the sauce
9.Serve the pasta on a plate and layer on the flaked chunks of salmon.
10.Season with salt, pepper, and lemon juice. Enjoy.