Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Marge Perry and David Bonom
Recipe by Coastal Living March 2012


Credit: Luca Trovato

Recipe Summary test

5 mins
20 mins
25 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.