Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes Recipe

• 6-8 ounces cooked salmon broken into ½ inch pieces
• 3 tablespoons butter
• ¼ cup each julienne red, yellow, and orange pepper
• ½ cup hydrated, julienne sun-dried tomatoes
• 6 cups cooked farfalle or bow-tie pasta
• 1 cup heavy cream
• ½ cup grated parmesan or pecorino cheese
• 2 tablespoons chopped flat-leaf Italian parsley
• 1 teaspoon salt
• 1 tablespoon fresh cracked black pepper

Directions