Fettuccine with Smoked Salmon Sauce

The closest Whole Foods to my house is over an hour and 20 minutes away, so I, unfortunately, do not get to shop there regularly. But there is one in Marlton, NJ on my way home from visiting my mother that I consider “my” Whole Foods store even though it is an hour and a half away.

Cammy and I stopped in there on our way home from New York to buy a few of the items that we can only get at Whole Foods. As I was walking around the store, I tried a tasting of a smoked salmon pasta sauce made with smoked salmon that happened to be on sale only that day. It was so tasty that I asked the server what was in it. She gave me a basic description (onion cooked in butter til translucent, salmon and light cream added and cooked til it is reduced, add parsley and pepper) that I have built on to create the sauce below.

I am very happy with my additions and how this turned out. It was a very satisfying dish. And don’t feel you need to use fettuccine, any pasta shape will be fine. At Whole Foods they used penne.

Fettuccine with Smoked Salmon Sauce

1 lb Fettuccine or other pasta

1 Tbsp butter

1 Tbsp extra virgin olive oil

1 medium onion, chopped

8 oz smoked salmon

1 cup light cream (local)

12 oz petite peas, steamed

1 tsp dried parsley (from the garden), you can also use 1 Tbsp chopped fresh parsley

Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook the onion in the butter and oil until the onion is just translucent.

Add the salmon and cook for 2 minutes until most of it has changed color from dark to light pink.

Add the light cream and continue cooking another 4 minutes or so until cream is reduced and the mixture has more of a sauce consistency. Sitr in the peas.