This is my new favorite pasta dish. What I love most is that the flavors are subtle yet the freshness makes it special.
I have to say that I am both surprised and delighted by my excitement with each trip to the farms. Looking at the produce in the fields, watching it being picked and boxed and then going directly into my grocery bag is simply the best! We snacked on fresh peas on the ride back to the main market area and the crunch and taste really inspired this dish.
I used pappardelle pasta with this and if you substitute another one, please use a broad noodle because the dish really demands it. There are not a lot of ingredients so I wouldn’t vary far from the recipe. What I love most is that the flavours are subtle yet the freshness makes it special.
This comes together in no time at all and please remember that you can use chicken or vegetable stock in place of white wine with no compromise in taste. Ohhh, one other little note. I like to roast my salmon but if you like you can cut it into bite sized pieces and add it during the cooking process to make the dish even simpler.
Pappardelle with Salmon and Snap Peas
- 1 tbsp butter
- 1 pound dried pappardelle, cooked, drained and rinsed
- 2 cups sugar snap peas, washed and trimmed
- 1 tsp garlic, minced
- 3 green onions, chopped
- 1/4 cup white wine (or substitute chicken or vegetable stock)
- 1 tsp Asian chili sauce
- 8 ounces salmon fillet, skin removed, brush with Asian chili sauce, salt and pepper it and cut into bite sized pieces
- 2 tbsp fresh mint, more for garnish
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 tbsp fresh dill, more for garnish
- 1/2 lemon
Melt the butter in a large skillet over medium heat, add snap peas, green onion and garlic. Stir often, until tender – about 4 minutes.
Stir in the wine (or broth) and scrape up any brown bits from the bottom of the pan. Let it cook on medium heat for 2 minutes.
Add the salmon, mint, dill, salt and pepper. Cook for 4 minutes, stirring gently to ensure the salmon doesn’t fall apart. (You can roast the salmon separately and add at the end if you prefer. Roast at 400 F for 12-15 minutes, let rest for 5 and cut into bite sized pieces).
Add the pappardelle and toss gently with tongs.
Garnish with fresh dill and mint. Squeeze juice from lemon over dish and serve.
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
More Pea Recipes from Barrie Hill Farms