Pasta Fix ... Curried Farfalle with Smoked Salmon and Peas

Well, hey now! Don't know about you, but I am smack dab in the middle of the January funk. This year, I think it's worse than usual because we have no snow and no chittering birds by the feeder. Really, no snow. That means that the yard and forest look grey ... and blah ... and depressing. The birds are all still out in the meadows feeding on seeds and such and not flitting around our backyard feeders making us smile. No sliding, no brushing soft white stuff off the walkways, no twinkling sunrises, nothin'. This is not a good thing for a part of the US that relies on winter ski tourism ... talk about economic disaster. I'm shouting out to all who are the prayin' kind ... it's time to send up some prayers for a return to more winter-like weather for New Hampshire and the Northeastern US. In the meantime, I'm in a funk ... and I'm eating pasta.

In making this dish, I continued to use leftovers from the holidays - some frozen asparagus and peas, some smoked salmon, and the last of the heavy cream. Easy, fast, and mighty satisfying when all you want is a pasta fix.

Curried Farfalle with Smoked Salmon and Peas

Ingredients:

1/2 c. shallots, minced

4 tbsp. butter

3 tbsp. flour

1½ c. milk

½ c. heavy cream

½ tsp. kosher salt

1½ tsp. curry powder

¼ tsp. black pepper

¼ tsp. cayenne powder

6 oz. frozen peas

6 oz. frozen asparagus spears, chopped

4 oz. smoked salmon, cut into slivers

8 oz. dry pasta like Farfalle or Penne

Making the Dish:

1. Bring a deep pot of water to a boil and cook the Farfalle to al dente stage.

2. While the pasta cooks, sauté the shallots in the butter in a deep fry pan.

3. When the shallots have wilted and glisten, add the flour and spices to make a roux and to let the spices release their essense.

4. Drizzle in the milk and cream and stir to thicken. Turn off the heat and set the pan aside.

5. When the pasta is cooked, place a deep bowl in the sink and throw the peas and asparagus into the bottom. Place a colander over top and pour some of the hot pasta water over the top of the frozen vegetables, letting them blanch for a couple minutes. Set the bowl aside and continue draining the pasta in the sink.

6. Turn the pasta into the sauce and toss to coat it well.

7. Use a slotted spoon to remove the vegetables from the hot pasta water and add them to the pasta and sauce.

8. If the sauce needs to loosen a bit, add some of the hot pasta water and toss to incorporate.

9. Gently fold in the smoked salmon slivers, trying not to break them up too much.

10. Correct the salt and pepper seasonings. cover the pan and bring up the heat under it to bring the sauce to a gentle bubble ... serve in big bowls with a glass of cold white wine on the side.

11. Enjoy the carb love ! Eat leftovers for lunch the next day !

Note: You can add more salmon if you're of a mind, but we find it very salty, so we hold back. Some folks might like cheese added, but we love just the creamy curry flavor ... and it does stand on its own nicely.