Salmon Pasta Primavera - cooking recipe

Ingredients

1 lb penne pasta
1/4 cup unsalted butter
3 -4 tablespoons olive oil
1 pinch red pepper flakes
1 leek, both white and light green parts, washed and chopped
1 teaspoon minced garlic
3 stalks celery, sliced
1 red bell pepper, chopped
1 lb frozen baby peas
1 (16 ounce) can red salmon, drained and flaked
1 dash salt and pepper, to taste
grated parmesan cheese

Preparation

In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
Remove from heat and set aside.
In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
Add flaked salmon and sauteed vegetables. Stir gently to combine.
Season with salt & pepper to taste.
Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
Sprinkle parmesan over each serving.
Adjust seasoning to taste.