Creamy penne with salmon and peas

Cook a pound of penne in heavily salted boiling water to package instructions minus two minutes.

Take the skin off the salmon fillet by making an incision towards the short end and pulling through with a thin boning knife.

Cube the skinless fillet and sear it in a hot pan in olive oil and salt until barely cooked, then remove.

Melt 8 ounces of marscapone cheese slowly over low heat in a medium saucepan.

Add the zest and juice of one whole lemon and pick out any seeds, then two cups of frozen or freshly cooked peas.

Return the seared salmon and hold off the heat until the pasta is ready.

Stir the cooked penne into the cream sauce with the salmon and peas.

Plate with extra seafood on top for presentation.