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1 lb penne (or other shaped pasta; make sure it's 100% semolina, preferably Italian)
1/2 lb salmon, either smoked or leftover cooked fish
1/2 lb fresh peas (frozen will work fine)
1-2 shallots, diced
or
3-4 green onions, sliced (use white end and most of the green part, too)
1 cup fresh dill, chopped fine
1 cup fresh parsley, chopped fine
1/2 cup olive oil
1/2 cup white wine (I like to use pinot grigio)
In a large, deep saute pan (I use a cast iron Dutch oven), cook the onions and parsley in the olive oil for a few minutes, then add the peas and cook briefly. Crumble in the salmon, add the dill, and add the white wine. Cook for a few more minutes and either add the cooked pasta or remove from heat until it's ready.
Cook the pasta in lots of salted water until al dente (your preference; I like it a bit chewy). Either drain in a colander or use a slotted spoon to transfer the pasta to the saute pan.
Over medium-high heat, stir the pasta with the other ingredients for a few minutes. Serve immediately and offer additional extra virgin olive oil to drizzle over.
(Italians don't usually put cheese on seafood pasta, but they don't really eat salmon, either. I think Parmigiano Reggiano goes great with this.)