This super easy and elegant recipe is perfect for company. Plan it into your menu for the week; have grilled salmon steaks one day and grill two extra, then refrigerate, covered, until you make this recipe a day or two later.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 grilled salmon steaks
- 1 lb. fettuccine pasta
- 12 oz. container basil pesto
- 1 pint heavy cream OR 2 cups evaporated milk
- 1 cup frozen baby peas, thawed and drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped cashews, if desired
Preparation:
Remove skin and bones from salmon and gently break into large pieces.Bring water to boil in a large kettle and cook fettuccine until tender; drain. Meanwhile, while the pasta cooks, bring heavy cream or evaporated milk to boil in a large saucepan. Remove from heat and stir in salmon pieces, pesto, cooked and drained fettuccine, and peas. Return to heat and cook and stir gently until fettuccine is coated and mixture is thoroughly heated. Serve with Parmesan cheese and chopped cashews. Serves 6
