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 COHO SALMON FILLET with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook COHO SALMON FILLET 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 COHO SALMON FILLET, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Comments will be approved before showing up.