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Pizza Today Recipes
Linguine with Smoked Salmon and Peas
Serves
Ingredients
- ½ cup frozen peas
- 1 pound linguine
- 2 tablespoons unsalted butter
- 2 tablespoon extra-virgin olive oil
- ½ cup whipping cream
- ¼ pound thinly sliced, smoked salmon cut into julienne strips
- ½ cup grated Fontina cheese
- Salt and freshly ground pepper to taste
- ½ cup grated Parmesan cheese
Instructions
1. Soak the peas in hot water change the water one and replace with more hot water. Set aside.
2. Cook the pasta in a large pot of boiling salted water until al dente. Drain and reserve.
3. In a skillet or sauté pan large enough to hold the cooked pasta, melt the butter and combine it with the olive oil.
4. Add the whipping cream to the pan. Add the salmon and Fontina cheese. Cook and stir over medium heat until the sauce just comes to a boil. Cook for one minute more.
5. Drain the water from the peas and add them to the pan. Cook and stir for one minute.
6. Add salt and pepper to taste.
7. Add the reserved cooked pasta to the pan. Add the parmesan cheese. Stir well to combine with the sauce.
8. Serve at once in individual bowls.
2. Cook the pasta in a large pot of boiling salted water until al dente. Drain and reserve.
3. In a skillet or sauté pan large enough to hold the cooked pasta, melt the butter and combine it with the olive oil.
4. Add the whipping cream to the pan. Add the salmon and Fontina cheese. Cook and stir over medium heat until the sauce just comes to a boil. Cook for one minute more.
5. Drain the water from the peas and add them to the pan. Cook and stir for one minute.
6. Add salt and pepper to taste.
7. Add the reserved cooked pasta to the pan. Add the parmesan cheese. Stir well to combine with the sauce.
8. Serve at once in individual bowls.
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