Word to the wise: pasta mustn’t need to be heavy. In this dish, you’ll make a dill-parmesan sauce with white wine and lemon to accompany a smoked salmon pasta. It’s easy, it’s breezy, it’s...delicious! Invite a friend over and serve it up with a glass of pinot grigio for the perfect friend date.
Zest lemon, halve, and juice. Stem and coarsely chop dill (reserving a few whole for garnish). Peel and mince shallot. Rinse peas under warm water if still frozen. On a separate cutting board, cut salmon into bite-sized pieces.
Cook the Pasta
Once water is boiling, add farfalle and cook 7-14 minutes, until al dente. Strain pasta in colander and return to pot. Coat with 1 tsp. olive oil and 1 Tbsp. lemon juice. Set aside.
Start the Sauce
Heat 1 tsp. olive oil in a medium pan over medium heat. Add minced shallot and cook 2 minutes until softened. Add white cooking wine and cook an additional minute until almost all cooked off.
Finish the Sauce
Add heavy cream to pan and turn heat to medium-high. Cook, stirring occasionally, until sauce thickens enough to coat back of a spoon, about 5 minutes. Remove pan from burner and stir in grated Parmesan until fully incorporated. Stir in chopped dill, lemon zest, and peas. Season with a pinch of salt and pepper and stir in smoked salmon.
Plate the Dish
Place cooked pasta on a plate. Ladle sauce over pasta, then garnish with reserved dill sprigs and drizzle with 1 tsp. remaining lemon juice.