Original Name: “Farfalle with Salmon, Mint, and Peas” from the book Everyday Food: Great Food Fast. Farfalle is a fancy, technical way of saying Bowtie Pasta. This is from the “Kitchen’s of Martha Stuart.” The original recipe called for peas, but I substituted green beans. Seasonal mint flavors compliment the fresh lemon and mild salmon, I would recommend the green beans on the side with some garlic.
1 lb farfalle (bowtie pasta)
1 1/2 lbs skinless salmon fillet
2 lemons, zested and juiced
1 package (10 oz) frozen green peas OR 3/4 lb fresh green beans, snipped
2 tbsp butter
1/4 cup chopped fresh mint, plus more for serving
Salt and pepper, to taste
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain, reserving 1 cup of the pasta water, return the pasta to pot.
Meanwhile, season the salmon with salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper) and 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.
Add frozen peas (or green beans) and steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.
Transfer to the pot with the pasta. Add butter and mint. Season with additional salt and pepper as desired. Toss, gently flaking the fish and adding reserved pasta water as desired. Serve immediately, sprinkled with more mint.
