This twist on the classic Fettuccine Alfredo--the ultimate in creamy goodness--combines thick ribbons of pappardelle, fresh peas, Parmesan cheese and wild sockeye salmon.
To view this recipe and more in Issue No. 6 of Who's Hungry? Magazine, go here: http://whoshungrymag.com/
Pappardelle Alfredo with Salmon (Serves 4)
- 8 to 9 ounces pappardelle pasta
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- black pepper
- 1/3 cup grated Parmigiano-Reggiano
- olive oil
- 1/2 red onion, diced
- 1 cup fresh peas
- 1/2 pound wild sockeye salmon, chopped
- Cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper. Add pappardelle, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
- Heat a splash of olive oil in a large saucepan over medium heat. Add the red onion, fresh peas and salmon and cook and stir about 3-5 minutes until heated through. Add to the pasta and cream mixture and toss to combine. Season with salt and pepper to taste.