Fettuccine with Salmon and Pasta

By pressurecooker

This delicious and quick pasta dish uses smoked or cooked salmon. Filled with fresh ingredients - chives, asparagus and lemon - this dish is a gentle reminder to slow down, cook and savor fresh flavors from your kitchen.

Ingredients

• Ingredients:
• Cooking tip: While boiling the water for the pasta, clean and trim the asparagus, chop the chives and parsley. While the fettuccine boils, prepare the creamy, lemon zest-spiked sauce. By the time the pasta is al dente, the entree is ready.
• 4-6 quarts water
• 2 T salt
• 1 pound asparagus, tough ends trimmed and cut into 1 inch pieces
• 1 pound spinach fettuccine
• 3 T butter
• 1 cup heavy cream
• Grated zest of 1 lemon
• 4 oz. smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
• 1/4 cup snipped chives
• 1/4 cup chopped parsley
• (2 to 3 T capers, drained)
• Salt and black pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a large pot, bring water to a rolling boil and cook asparagus until tender but firm, 1 to 4 minutes, depending on their thickness. Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking. Set aside.

Add the spinach fettuccine to the boiling water and cook until tender but firm (7 to 8 minutes).

Meanwhile, melt the butter in a large skillet over medium heat. Add the asparagus and cook, stirring, just to coat with butter, about 1 minute.

Along with the asparagus, stir in the heavy cream and grated zest of lemon and heat through.

Drain the pasta and add it to the skillet, along with the salmon, chives, parsley, capers (if desired) and salt and black pepper. Toss to combine and serve hot.

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This is great served with a tart green salad (arugula, endive, radicchio) and vinaigrette dressing.