Salmon Pea Pasta with Lemon and Crème Fraîche

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 salmon fillets

white wine

sea salt and freshly ground black pepper

200g ( 7 oz) penne pasta

1 large banana shallot

light oil

2 handfuls frozen petit pois

6 tbsp crème fraîche

zest of ½ lemon, plus lemon juice to taste

small handful freshly chopped parsley or dill

Directions at rachelphipps.com

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