12 oz. linguine pasta
1/4 lb. butter
1 c. frozen peas
1 c. heavy whipping cream
2 c. cooked salmon, flaked
1 c. Parmesan cheese
Salt
Freshly ground white pepper
Freshly ground nutmeg
1/4 c. minced parsley
Cook the pasta in 4 quarts boiling water about 12 minutes. Melt butter in a saute pan over medium heat. Add the peas, cream, reduce the heat to low and cook for about 3-4 minutes. Add the salmon, 1/2 cup Parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain the pasta and pour sauce over pasta. Sprinkle remaining cheese and parsley on top and serve.
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