2 green onions, chopped into 1/4" slices
pinch of red pepper flakes
1 large garlic clove, minced
1/4 cup quality white wine
4 oz. pkg. herbed goat cheese
1/2 teaspoon onion powder
2 tablespoons grated parmesan cheese
*1 cup reserved pasta water
1 teaspoon freshly grated lime zest
kosher salt and freshly ground black pepper
1 or 2 cooked salmon fillet(s), skin and bones removed
1 tablespoon freshly chopped parsley
1 tablespoon grated parmesan cheese
Cook pasta in salted water according to package directions, adding the peas to the pot to thaw during the last minute of cooking, and then drain both in colander, reserving 1 cup of hot pasta water; set aside.
Return the cooking pot over medium heat. Add the oil, then the green onions, red pepper flakes and garlic, and sauté for 30 seconds. Deglaze with white wine, and cook until some wine evaporates. Add the goat cheese by breaking it into chunks into pot; add the onion powder, 2 tablespoons parmesan cheese, lime zest, and ½ cup pasta water. Whisk to combine, until the cheese melts into a sauce. Whisk in the remaining ½ cup of pasta water. Taste for seasonings, adding kosher salt and ground pepper to taste.
Reduce heat to low, and add the salmon by breaking fillet(s) into large chunks. Simmer for 1 minute to warm the salmon. Add the pasta and gently toss to coat with tongs (be careful not to break up the salmon). Season to taste with salt and pepper, if needed. Serve in two pasta bowls, and then equally garnish with chopped parsley and grated parmesan cheese.