Pappardelle with Salmon and Peas in Pesto Cream Sauce

Photo: Luca Trovato

Using your favorite prepared pesto makes cooking this luscious cream sauce easy.

Yield: Makes 4 servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Total: 25 Minutes


  • 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


  1. 1. Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas; drain.
  2. 2. 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.
  3. 3. 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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