Farfalle, Cannellini Beans, Snow Peas, and Salmon

Note: Original instructions say to combine capers and oil in a bowl and microwave about 5 min, stirring halfway through. Anchovies may be substituted by 1 tsp Anchovy paste or ¼ tsp fish sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 2 qts water to boil in a lg saucepan. In sm saucepan, heat vegetable oil over med heat. Add capers and fry until slightly shrunk and rustling. Lift capers from oil and drain on paper towels. Allow capers to cool and reserve oil.

Step 2

Add pasta to pot with 1½ tsp salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup pasta water and drain pasta. Return pasta to pot and cover to keep warm.

Step 3

Heat 1 Tbsp caper oil to 12-inch nonstick skillet over med-high heat until shimmering. Add snow peas, 1 Tbsp water, and 1 Tsp salt and stir to coat. Cover and cook until snow peas are crisp-tender and still bright green, about 2 min. Stir in beans, lemon juice, pepper, anchovies, and ½ cup reserved pasta water. Cook until bubbling.

Step 4

Add snow pea mixture, salmon, créme fraîche, and ¼ cup dill to pasta and stir until combined. Adjust consistency with remaining pasta water as needed. Serve sprinkled with capers and remaining dill.