Pappardelle Alfredo with Salmon

Recipes » Tags: pasta pappardelle salmon peas

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:

Pappardelle Alfredo with Salmon (Serves 4)

from Who's Hungry? Test Kitchen prep time: 15 minutes cook time: 30 minutes
  • 8 to 9 ounces pappardelle pasta
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • salt
  • 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
  1. 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.
  2. 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.
  3. 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.
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