Salmon and English Pea Pasta

Photo by Craig Lee

from the San Francisco Chronicle, July 15, 2012

via Judy Gray

serves 4

2 pounds English peas

1 tablespoon olive oil

½ small red onion, finely diced

1 medium garlic clove, minced

½ cup heavy cream

¼ cup tomato sauce

1 teaspoon Worcestershire sauce

½ teaspoon fish sauce (optional)

2 tablespoon lemon juice, to taste

8 ounces fettuccine

1 medium tomato, chopped small

1 cup cooked salmon, flaked

1 to 2 teaspoon minced fresh tarragon, to taste

Kosher salt and pepper, to taste

Toasted panko bread crumbs

Shell peas and set aside; you should have about 2 cups. Add oil to large deep skillet over medium heat. Add the red onion and cook until translucent; add the garlic and cook until aromatic. Add the cream, tomato sauce, Worcestershire sauce, and fish sauce, if using. Bring to a simmer; add peas and lemon juice to taste.

Meanwhile, cook pasta according to package directions; drain and save ¾ cup of the cooking water.

Add the cooked pasta, salmon and tarragon to the tomato mixture in the skillet; use tongs to toss, adding pasta water to loosen. Add salt and pepper to taste and additional lemon juice. Serve immediately, topped with toasted panko.

My 6 year old grandchild really enjoyed this dish – fish and all!