Farfalle with Salmon, Peas and Sage

Ingredients

• 1/2 teaspoon fine salt, plus more as needed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter (salted or unsalted)
• 1 medium shallot, chopped
• Leaves from 1 large sprig fresh sage
• 8 ounces wild-caught salmon fillet, skinned and cut into 3/4-inch dice
• Freshly ground black pepper
• 3 tablespoons dry white wine, such as pinot grigio
• 1/4 cup heavy cream
• 1/2 cup frozen green peas (no need to defrost)
• 8 ounces dried farfalle (bow tie pasta)

Directions