Pappardelle With Salmon And Peas In Pesto Cream Sauce – a delicious recipe with frozen peas, olive oil, salmon fillet, salt, black pepper, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas; drain.
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
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.
326
kcal
Calories
27
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 ounces pappardelle, 1 cup frozen peas, 2 teaspoons olive oil, 1 (12-ounce) skinless salmon fillet, and more.
Yes, Pappardelle With Salmon And Peas In Pesto Cream Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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