Step 1

Bring a large pot of water to a rolling boil over high heat. Salt it generously.

Step 2

Cut the salmon into 3/4-inch cubes.

Step 3

Combine the butter and oil in a large skillet over medium heat. Once the butter starts to sizzle, stir in the shallot and sage. Cook, stirring often, for 5 to 6 minutes, until the shallot has begun to soften.

Step 4

Increase the heat to medium-high; add the salmon, the 1/2 teaspoon of salt and a generous grinding of pepper. Cook for about 1 minute, tossing the salmon gently to coat evenly.

Step 5

As soon as the salmon begins to turn opaque, sprinkle in the wine. Let it bubble for about 30 seconds, then stir in the cream and peas; cook for 5 to 7 minutes to form a sauce that is barely bubbling at the edges. The peas should be heated through yet still bright green. Remove from the heat and cover to keep warm.

Step 6

Add the farfalle to the boiling water; reduce the heat to medium-high and cook according to the package directions (for al dente). Drain the pasta in a colander set in the sink, reserving 1/2 cup of the cooking water.

Step 7

Transfer the farfalle to the skillet; gently toss with the sauce until well incorporated. Add a splash or two of the cooking water, as needed, to loosen the sauce.

Step 8

Divide among individual bowls and serve.