Salmon and Pea Farfalle

Instructions

1. 1

   Drain the salmon and measure out 400 g of drained fish, then gently flake it. Finely chop the garlic. Wash the lemon, finely grate its yellow zest and squeeze out its juice.

2. 2

   Bring the water to a boil in a large covered pot. Add the salt and farfalle, then cook uncovered according to the package timing, stirring occasionally. Add the frozen peas for the final 4 minutes, allowing the water to return to a boil, and cook until the pasta is tender and the peas are hot throughout.

3. 3

   Reserve 250 ml of the pasta cooking water, then drain the pasta and peas together.

4. 4

   Return the empty pot to medium-low heat. Add the olive oil and garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.

5. 5

   Add the pasta, peas, salmon, lemon zest, lemon juice, black pepper and 120 ml of the reserved cooking water. Toss gently over medium-low heat for 2–3 minutes, until the salmon is hot throughout and the sauce coats the pasta. Add more reserved cooking water a tablespoon at a time if needed to keep it glossy. Divide among four bowls and serve.