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3/4 lb Bow Tie Pasta
3/4 lb Salmon Fillets
1 cup Cream
1/2 cup dry White Wine
1 (10 ounce) package Frozen Baby Peas
3 Scallions, sliced
1/4 cup minced fresh Dill
2 teaspoons Dijon Mustard
Salt, to taste
Pepper, to taste
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Cook the pasta in boiling salted water. Slice the salmon and set aside. In a small saucepan, combine the canned milk and wine. Simmer 3 minutes and add the peas, scallions, mustard, dill, salt and pepper. Just before you drain the pasta, add the salmon to the pot. Put the drained pasta into the saucepan, toss, and correct the seasoning.
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