Salmon Pasta with Peas

There are days when even a local-obsessed cook like me can only get as local as what I can find in my freezer or pantry.  I’ve been away on business and have not had the chance to go to the store, little less the farm market, when I needed to make dinner.   So the only “local” ingredient is the frozen peas, they are raised and processed just a couple of hours away in Pennsylvania.

I do have to admit that I love canned salmon, as does my son (he loves salmon in any form). We would have been happy just eating the salmon straight from the can.

I combined the two with Cam’s favorite pasta, wagon wheels, to make a very simple, comforting dish.

Salmon Pasta with Peas

1 lb pasta

2 Tbsp olive oil

2 cloves garlic, minced

10 oz bag frozen petite peas

1 Tbsp minced chives

1 15 oz can salmon, drained

Kosher salt and freshly ground black pepper

High quality extra virgin olive oil, for finishing

Juice of about 1/2 lemon

Freshly grated Parmigiano Reggiano


Bring a large pot of salted water to boil. Cook the pasta according to package directions. Drain.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and cook the garlic for about 30 seconds.

Add the peas and cook for a few minutes, just until the peas are heated through.

Add the salmon and the chives.  After about a minute, remove from heat.

Toss the salmon mixture with the pasta. Sprinkle with lemon juice and finish with some of the high-quality extra-virgin olive oil.

Serve topped with grated cheese.  Enjoy!

Serves 6.


3 Comments Add yours

  1. Mulberry Ink says:

    Love the wheel pasta! Always somehow forget about it 🙂


    1. My son never lets me forget. Any time I make pasta…”is it wheels?” if I say no, he gets all bummed out.

      Liked by 1 person

  2. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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