8ouncespastabow-tie, penne, fettuccine cooked 1 minute less than package directions, drained, ½ cup pasta water reserved
1cupfresh or frozen peasif fresh, blanch in boiling water for 2 - 3 minutes until crisp-tender, run cold water over to stop the cooking, if frozen, no need to thaw
Zest and juice of 1 large lemonzest the lemon into the half and half or cream and allow to sit while you prepare the salmon and the pasta cooks. Do NOT add the lemon juice to the half and half or you will have curdled milk...YUCK
1 ½cupshalf and halfor cream (I have made it with both, whatever you have in the fridge)
½teaspooncornstarchIf making with milk, then 1 teaspoon should thicken it up adequately
½teaspoonfresh or dried dillor to taste
Salt and freshly ground pepperto taste
Mix the cornstarch with a bit of water in a small container, then into the cream or half and half I find that cornstarch does not blend well directly with cream, so a little water first helps it be more homogenous. Pour and heat in a large skillet over medium heat; add the pasta and peas, simmer for about 2 - 3 minutes, or until the pasta is well coated, then gently stir in the flaked salmon. Add the lemon juice and cook until all is hot. Taste and adjust seasonings. Add the dill, stir gently. Add some of the pasta water if it seems to dry. Serve in heated bowls.