Fettuccine with Salmon and Snap Peas

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking.

3. 3

   Reserve 1 cup of the cooking water, then drain.

4. 4

   Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat.

5. 5

   Add the shallot and cook, stirring, until slightly softened, about 2 minutes.

6. 6

   Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper.

7. 7

   Cook, turning once, until the salmon is just cooked through, about 3 minutes.

8. 8

   Transfer to a plate.

9. 9

   Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice.

10. 10

    Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute.

11. 11

    Season with salt and pepper.

12. 12

    Top with the salmon.

13. 13

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.