This pasta features a few flavors of the season—mint and peas—along with lemon and ever-popular salmon. It’s just the thing to hit the spot on a crisp spring evening.

　　

Ingredients

Serves 6

　　Coarse salt and fresh ground pepper

　　1 pound farfalle

　　1 1/2 pounds skinless salmon fillet

　　2 lemons, zested and juiced

　　1 package (10 ounces) frozen peas

　　2 tablespoons butter

　　1/4 cup chopped fresh mint, plus more for serving

　　

Step 1

In a large pot of boiling salted water, cook the farfalle until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.

　　

Step 2

Meanwhile, season the salmon with coarse salt and ground pepper; place in a large skillet. Add 1/4 cup water and the lemon zest and juice. Bring to a simmer over medium heat. Cover; steam for 10 minutes.

　　

Step 3

Add the frozen peas; steam, covered, until the peas are tender and the salmon is opaque, 6 to 8 minutes.

　　

Step 4

Transfer to the pot with the pasta. Add the butter and mint. Season with salt and pepper. Toss, gently flaking the fish and adding reserved pasta water as desired. Serve immediately, sprinkled with more mint.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.