Smoked Salmon and Farfalle in Lemon Cream Sauce

Ingredients

• 1 cup cooking wine dry white
• 12 ounces farfalle pasta 
• 2 tablespoons juice of lemon fresh
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 tablespoon olive oil 
• 10 ounce peas frozen
• 0.5 cup shallots finely chopped
• 4 ounces salmon smoked thinly sliced
• 1 tablespoon tarragon minced

Equipment

• bowl
• sauce pan
• whisk
• colander

Directions

1. Cook pasta.
2. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. Heat oil in medium saucepan over medium-low heat.
4. Add shallots; cook 5 minutes, stirring frequently.
5. Add wine; simmer 8 minutes or until reduced to about 1/2 cup.
6. Add sour cream, stirring with whisk until smooth.
7. Remove from heat; stir in peas and salmon.
8. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon.
9. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired.
10. Serve warm.