Smoked Salmon Farfalle with Peas and Chives

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Pasta is all very well, but sometimes you need a break from all those creamy, cheesy sauces and that shouldn't have to mean that there's just tomato sauce left. One of my favourites is this: flaked smoked salmon fillets tossed in butter, chives and cooked frozen peas. 

smoked salmon farfalle with peas and chives and butter

Smoked Salmon Farfalle with Peas and Chives
Serves 4
350g farfalle pasta shapes
1 small garlic clove, chopped
knob of butter (about 1-2 tablespoons worth)
1 tbsp olive oil
2 smoked salmon fillets, cooked (you can buy these in the supermarket, already cooked and ready to flake)
100g frozen peas
small handful snipped chives

Put a pan of slightly salted water on to boil and cook the pasta for about 10-15 minutes, until tender. In a medium sized frying pan, start by melting the butter and add the chopped garlic. Drizzle in the olive oil and fry the garlic until softened, but not coloured. Flake in the salmon and peas and toss them in the butter. When the pasta is cooked, drain, reserving an espresso cupful of the cooking water and mix the farfalle into the salmon mixture. Add the pasta water so you get a silky, buttery sauce that coats the pasta. Scatter in the chopped chives and serve, with or without grated Parmesan cheese (I know fish and cheese together is a bit of a faux pas but I've never let that get in the way)...