Using your favorite prepared pesto makes cooking this luscious cream sauce easy.
8 ounces pappardelle
1 cup frozen peas
2 teaspoons olive oil
1 (12-ounce) skinless salmon fillet
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3/4 cup heavy cream
2 ounces cream cheese
1/2 cup prepared pesto
2 teaspoons lemon zest
How to Make It
Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas; drain.
Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate; flake into large pieces with a fork.
Heat another large nonstick skillet over medium-high heat. Add cream, and simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low; add cream cheese and pesto, whisking until smooth. Stir in pasta and peas; cook 1 minute, tossing frequently. Remove from heat, and gently stir in salmon, lemon zest, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
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