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1
Preheat the oven to 350F.
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2
Spread the pine nuts on a baking sheet and roast in the oven until lightly toasted, about 5 minutes.
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3
Set aside.
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4
Prepare an ice bath and place a large pot of salted water over high heat.
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5
When the water reaches a boil, add the broccoli and fennel and cook for 1 minute.
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6
Remove the vegetables with a slotted spoon (dont drain the water), and submerge them in the ice bath for 30 seconds.
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7
Remove the vegetables from the water and pat them dry with a paper towel.
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8
Set aside.
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9
Bring the same pot of water to a boil again.
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10
Add the fettuccine noodles and cook, following package instructions.
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11
Drain well and set aside.
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12
Heat a large saute pan over medium heat.
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13
Add the olive oil and butter.
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14
Once the butter has melted, stir in the onion and cook for 30 seconds, then add the cooked broccoli and fennel.
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15
Saute the vegetables for 2 minutes, then increase the heat to high and mix in the cooked pasta.
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16
Cook for 1 minute longer, stirring frequently, then turn off the heat and season with the salt and pepper.
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17
To serve, divide the pasta and vegetables among 4 plates.
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18
Top each with one-fourth of the smoked salmon, followed by the cherry tomatoes, chives, Parmesan shavings, toasted pine nuts, and salmon roe.
