Recipes Ingredients Seafood Recipes Salmon Recipes Farfalle with Salmon, Mint, and Peas 3.5 (16) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 30 mins Servings: 6 Pasta plus five ingredients (and a little salt and pepper) makes a great meal. Ingredients 1 pound farfalle, or other short pasta 1 ½ pounds skinless salmon fillet Coarse salt and ground pepper Juice and finely grated zest of 2 lemons 1 package (10 ounces) frozen peas, defrosted 2 tablespoons unsalted butter ¼ cup chopped fresh mint, plus more for serving Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot. Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes. Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more. Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired. Rate it Print