Fettuccine with Sugar Snap Peas & Salmon
by Vicki Brunsvold, Tastemaker in Residence
Makes about 4 servings. Serve alongside seasoned grilled salmon.
9 oz fresh fettuccine (such as Buitoni found in the refrigerated case)
6 oz sugar snap peas, strings removed, sliced in half or thirds
2 Tbsp unsalted butter
1 shallot, thinly sliced
Freshly ground black pepper
1/3 cup parmesan, grated
1/4 cup heavy cream
1/4 cup chopped mixed herbs (parsley, chives, and/or dill)
juice of 1/2 lemon
Bring large pot of salted water to a boil. Add fresh pasta and sliced snap peas and cook for 2 minutes. Reserve 1/2 - 3/4 cup cooking water, then drain.
Melt butter in skillet and add shallot, stirring until softened, about 3-4 minutes.
Add cream, parmesan, herbs and lemon juice to skillet and stir well. Remove from heat.
Stir mixture into pasta and peas, stirring gently. Add reserved pasta water as needed.
Season with salt and pepper to taste.