Salmon Pasta With Beer Blanc Sauce

• Beer Blanc Sauce
• 2 shallots, minced
• 2 tablespoons white wine vinegar
• 2 sprigs thyme
• 12 ounces white ale or witbier
• 3/4 cup butter, chilled (1.5 sticks)
• 1/4 teaspoon dried Herbs de Provence
• Salmon Pasta
• 6 ounces dried mini shell pasta
• 1/3 cup peas (fresh or frozen)
• 6 ounces smoked salmon, flaked (canned is preferable)
• 1 lemon, zested and juiced
• Fresh cracked black pepper
• Sea salt

1. In a saucepan, over medium heat, combine shallots, vinegar, thyme, and beer. The liquid should reduce by 1/2 to 2/3, leaving you with just over 1/2 cup. This will take 30-45 minutes, stir occasionally.
2. While liquid is reducing, cook pasta. (Directions below) Once liquid is reduced, remove from heat. Let cool slightly so that the liquid is warm but not hot to the touch.
3. Stir in butter, 1 tablespoon at a time. You will need to reheat the mixture slightly (use low heat) after every 3-6 tablespoons.
4. Once all butter has been melted, stir in Herbs de Provence.
5. In salted, boiling water cook shells according to directions. Don't overlook the pasta, it should be al dente.
6. In a small saucepan, heat water to boiling. Blanch peas for 1-3 minutes (depending on if they are fresh or frozen) and quickly transfer to cold water. Drain thoroughly.
7. In a medium sized bowl, combine pasta, peas and lemon juice. Stir in beer blanc sauce. Fold in flaked salmon. Top with cracked black pepper and sea salt. Serve warm.

blanc sauce, shallots, white wine vinegar, thyme, white ale, butter, herbs, salmon pasta, shell pasta, peas, salmon, lemon, black pepper, salt

Taken from food52.com/recipes/58127-salmon-pasta-with-beer-blanc-sauce (may not work)