Farfalle and Cannellini Beans with Snow Peas, Salmon, Crispy Capers, and Dill | America's Test Kitch

Ingredients

• ¼ cup capers, rinsed and patted dry
• ¼ cup vegetable oil for frying
• 8 ounces farfalle
• ½ teaspoon table salt, plus salt for cooking pasta
• 10 ounces snow peas, strings removed and cut crosswise into bite-size pieces
• 1 (15-ounce) can cannellini beans, undrained
• 1½ tablespoons lemon juice
• ½ teaspoon pepper
• 2 anchovy fillets, minced (optional)
• 1 (5-ounce) can salmon, drained and flaked with fork
• ⅓ cup crème fraîche
• 6 tablespoons chopped fresh dill leaves, divided