Fettuccine With Smoked Salmon And Fresh Peas(Serves 4)

1. 1

   Cook pasta in large kettle of lightly salted boiling water until al dente.

2. 2

   Drain and toss lightly with olive oil.

3. 3

   Set aside in warm place.

4. 4

   Blanch peas in pot of lightly salted water for 3 minutes.

5. 5

   Drain and plunge into ice water.

6. 6

   Drain again.

7. 7

   Set aside.

8. 8

   Put 4 slices smoked salmon, 2 tablespoons cream and shallots in blender; puree until smooth and creamy; set aside. Bring Dubonnet to boil in heavy saucepan.

9. 9

   Add remaining cream and cook, stirring constantly, until mixture coats back of spoon.

10. 10

    Add salmon puree and blend; stir over low heat until mixture is hot. Season with salt and pepper.

11. 11

    Cut remaining salmon into thin strips.

12. 12

    In large serving dish, toss the pasta with the peas and salmon.

13. 13

    Pour the hot sauce over it; toss well.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.