Salmon and peas for pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Olive oil |
| 10 | ounces | Baby peas; frozen |
| ¼ | pounds | Smoked Salmon; cut into Slivers |
| ½ | pint | Heavy cream |
| 1 | pint | Half and half |
| ½ | cup | Italian cheese; grated |
| 12 | ounces | Fettucini noodles |
Directions
Melt the butter in the olive oil. Add the peas and simmer on low until the peas are tender. Add the cream and the half and half and simmer for 10 min on a VERY low heat. Take off the heat and add half the grated cheese. Cook the pasta until al dente and drain well. Toss with the sauce. Place in serving dish and top with smoked salmon. Serve hot with the remaining cheese on the side for topping. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Feb 15, 1999, converted by MM_Buster v2.0l.