Monday 16 June
We bought a bag of fresh peas from the Summertown Farmers' market, de-podded them, boiled a bit, then added them to a pan of butter and double cream; boiled that down a bit, and tossed in some cooked penne. At last, we showered in a 4-oz. packet of smoked salmon, torn into shreds.
It had all the virtues of pasta al salmone, and the peas of paglia e fieno.