Ingredients Jump to Instructions ↓

  1. 12 oz. fresh or dried cappellini, linguini, spaghetti or other thin pasta

  2. 1/4 lb. butter

  3. 1 c. fresh shelled petite peas or thawed, frozen peas

  4. 1 c. heavy whipping cream

  5. 2 c. (about 12 oz.) flaked, cooked salmon

  6. 1 c. freshly grated Parmesan cheese

  7. Salt

  8. Freshly ground white pepper

  9. Freshly ground nutmeg

  10. 1/4 c. minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cook the pasta in 4 quarts boiling water about 12 minutes. Melt 2 tablespoons butter in a saute pan or skillet over medium heat. Add the peas and saute until crisp tender, about 3 minutes, for fresh peas and 1 minute for thawed. Add remaining 6 tablespoons butter and the cream, reduce the heat to low and cook, stirring occasionally, until the butter melts. Add the salmon, 1/2 cup Parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain pasta, pour sauce over pasta. Sprinkle remaining cheese and parsley on top.


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