Serves 2-4

Ingredients:

6-8 ounces cooked salmon broken into ½ inch pieces

3 tablespoons butter

¼ cup each julienne red, yellow, and orange pepper

½ cup hydrated, julienne sun-dried tomatoes

6 cups cooked farfalle or bow-tie pasta

1 cup heavy cream

½ cup grated parmesan or pecorino cheese

2 tablespoons chopped flat-leaf Italian parsley

1 teaspoon salt

1 tablespoon fresh cracked black pepper

Directions:

Place the butter in a medium sized sauté pan over medium-high heat. Add the julienne peppers, and sun-dried tomatoes- sauté for two minutes. Add the salmon and cook for an additional 2 minutes. Place the pasta in the sauté pan and toss with the salmon-pepper-sun-dried tomato mixture until all of the ingredients become hot, approximately 2 minutes.

Add the heavy cream and gently toss the mixture in the sauté pan making sure everything gets coated- don’t overwork the dish; you don’t want the pieces of salmon to break apart.

Once the cream has reduced slightly add the parmesan/pecorino cheese. Continue to gently mix until a thick sauce forms.

Add the parsley, salt and pepper and mix.