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Fettuccine With Smoked Salmon And Fresh Peas

10min.chef's picture
Ingredients
  Spinach fettuccine 1 1⁄2 Pound (Fresh / Dried)
  Olive oil 2 Tablespoon
  Fresh peas 1 Cup (16 tbs)
  Smoked salmon 1⁄4 Pound, thinly sliced
  Heavy cream 1 Pint
  Minced shallots 1 Tablespoon
  Dubonnet/White wine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Cook pasta in a large kettle of lightly salted boiling water until it is al dente, or to taste. Drain and toss lightly with olive oil. Set aside in a warm place.
2. Blanch the peas in a pot of lightly salted boiling water for 3 minutes. Drain and plunge into ice water. Drain again. Set aside.
3. Put 4 slices smoked salmon, 2 tablespoons cream, and the shallots in a blender and puree until smooth and creamy. Set aside.
4. Bring the Dubonnet to a boil in heavy saucepan. Add the remaining cream and cook, stirring constantly, until the mixture coats the back of a spoon. Add the salmon puree and blend thoroughly. Stir over low heat until mixture is hot. Season with salt and pepper.
5. Cut the remaining salmon into thin strips. In a large serving dish toss the pasta with the peas and the salmon. Pour the hot sauce over it, toss well, and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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