Saturday, June 28, 2014

Penne with Smoked Salmon and Peas

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.

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