Recipe by Chef D’Artagnan
Place a large pot of water to boil, cook pasta according to package directions. Put the salt in the water After the paste drain, keep the water they boiled in.
In a frying pan with medium heat, cook in oil chopped onion and green peas. After cooking, put two thirds of the composition (about 100 g of green peas) in a blender together with pasta water and make a purée.
For silky texture add sweet cream and salt to taste. Over the green peas left in the pan add the fresh salmon cut into cubes, sprinkling with the white wine.
After 3 minutes add pasta and mix with seasoned pea purée until homogenization. Season with salt, white pepper, and fine mint. In the end, we decorate the pasta with prosciutto crudo strips.
Because pasta cooking will continue in the pan, we recommended that you boil more “al dente” than it is specified on the packaging.