Fettuccine with Salmon and Snap Peas

By á-48672

Ingredients

• Kosher Salt
• 12 ounces fettuccine
• 8 ounces snap peas, strings removed, cut into thirds
• 4 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
• Freshly ground pepper
• 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
• Juice of 1/2 lemon

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.

3. Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and the lemon juice. Cook tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. season with salt and pepper. Top with the salmon.