Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs, adding the snap peas during the last 2 minutes
of cooking. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over
medium-high heat. Add the shallot and cook, stirring, until slightly
softened, about 2 minutes. Add the salmon; season with 3/4
teaspoon salt and a few grinds of pepper. Cook, turning once, until
the salmon is just cooked through, about 3 minutes. Transfer to a
plate.
Add the pasta and snap peas to the skillet along with 1/2 cup of the
reserved pasta cooking water, the remaining 2 tablespoons butter,
the herbs and lemon juice. Cook, tossing and adding more of the
reserved cooking water if necessary, until the pasta is coated, about
1 more minute. Season with salt and pepper. Top with the salmon.
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