Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
While water is heating, cut the salmon into ½” strips and slice the onion.
Once the water has reached a rapid boil, add salt to taste and then the pasta. Cook until very al dente (about 1 minute less than the recommended cooking time on package directions).
While pasta is cooking, heat oil in a large non-reactive pan on medium heat.
Add onions and cook for a minute or two over medium heat until golden but NOT brown.
Add peas and cook for five minutes if using fresh or one minute if using frozen. Season with a pinch of salt and pepper to taste.
Add the mascarpone and salmon strips to the saucepan and cook on low heat until mascarpone is melted and salmon begins to cook.
When pasta is ready, reserve 1 cup of pasta water and drain the rest.
Transfer the pasta to the saucepan along with the tarragon leaves and enough reserved pasta water to keep the sauce moist. Mix well and simmer on low heat until all the flavors are well incorporated, and the salmon is just cooked and flaky—up to 5 minutes, being careful not overcook it.
Transfer to a platter or portion onto individual plates, sprinkle with lemon zest, garnish with tarragon sprigs, and enjoy!
This pasta dish is perfect with a Sauvignon Blanc with herbal or citrus notes. A slightly oaked Chardonnay would also pair well with the creaminess of the mascarpone.
Alternatively, you can’t go wrong with a rosé wine like Cantina Zaccagnini 2018 Dal Tralcetto Dry Rosé (Cerasuolo d’Abruzzo). This exquisite summer wine offers notes of herbs, wild strawberries, and juicy cherries, all tempered by a slight acidity.
National Pasta Association Recipe