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!