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6 large garlic cloves, peeled and mashed

2 jalapeño chilies, seeded

3 cups loosely packed fresh cilantro leaves

2 cups heavy cream

2 tablespoons fresh lime juice

Salt and freshly ground black pepper to taste

1 pound farfalle pasta (bow-tie pasta)

1 (10-ounce) package frozen petite green peas

1/3 pound sliced smoked salmon, cut into strips

4 green onions, chopped

1. With processor or blender, puree garlic, chili, cilantro, and cream until smooth. Add lime juice and blend. Season sauce with salt and pepper.
2. Cook pasta according to package directions; add peas during last 2 minutes of pasta's cooking time; drain; do not rinse. Return to same pot. Add sauce, salmon and green onions; toss to combine and serve.

Serves 4.

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