Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes

INGREDIENTS

6 oz

cooked salmon broken into ½ inch pieces

3 tbsp

butter

1/4 cup

each julienne red, yellow, and orange pepper

1/2 cup

hydrated, julienne sun-dried tomatoes

6 cups

cooked farfalle or bow-tie pasta

1 cup

heavy cream

1/2 cup

grated parmesan or pecorino cheese

2 tbsp

chopped flat-leaf Italian parsley

1 tsp

salt

1 tbsp

fresh cracked black pepper