Papparadelle with Salmon and Peas in Pesto Cream Sauce

By KathieC

Coastal Living

Ingredients

• 8 ounces pappardelle
• 1 cup frozen peas
• 2 teaspoons olive oil
• 1 (12-ounce) skinless salmon fillet
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3/4 cup heavy cream
• 2 ounces cream cheese
• 1/2 cup prepared pesto
• 2 teaspoons lemon zest

Preparation

Step 1

1. Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas; drain.

2. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate; flake into large pieces with a fork.

3. Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low; add cream cheese and pesto, whisking until smooth. Stir in pasta and peas; cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.