Instructions: Bring a large pot of salted water to a boil. Have a bowl of ice water ready.

Add peas to water and cook until bright green, about 1 minute. Using a slotted spoon, transfer peas to ice water. Add pasta to boiling water and cook according to package directions.

Meanwhile, drain peas and cut them diagonally into 1 inch pieces. Set aside.

In a large nonstick skillet over medium heat, melt butter. Add shallot and cook until softened, about 3 minutes. Add cream, dill and mustard and cook, stirring constantly, until warm, about 3 minutes. Add lemon juice and season with salt and pepper to taste. Cover and remove from heat.

Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, gently toss pasta with salmon, reserved peas and cream mixture. If necessary, add reserved cooking liquid. Serve immediately.

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