Pasta al Salmone e Piselli (Creamy Salmon and Pea Pasta)

Method

1. 1

   Boil the penne in well-salted water until just shy of al dente, about 10 minutes, reserving a cup of the pasta water.

2. 2

   Meanwhile, warm the olive oil in a wide skillet, add the garlic, and cook 30 seconds until fragrant.

3. 3

   Add the salmon chunks and sear gently for 2 minutes per side until just cooked through, then lift out onto a plate.

   💡 Pull the salmon before it feels fully firm — it keeps cooking once it's back in the warm sauce.

4. 4

   Pour the cream into the same pan, add the peas and lemon zest, and simmer 3 minutes until slightly thickened.

5. 5

   Tip in the drained pasta and toss with a splash of pasta water until the sauce coats every piece.

6. 6

   Fold the salmon back in gently with the lemon juice, warming through for 1 minute without breaking up the flakes.

7. 7

   Finish with parmesan and parsley and serve immediately.