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

Directions

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.