Pappardelle with Salmon and Peas in Pesto Cream Sauce
Pappardelle with Salmon
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.
Leave a comment
Comments will be approved before showing up.