A delightful pasta dish elegant enough to serve to guests. Easy to prepare, this dish is ready in less than 30 minutes.
Ingredients
- 13 oz. (375g pkg.) spaghetti
- 1 pkg. fresh snow peas
- 1 tablespoon olive oil, divided
- 4 (8 ounce) salmon fillets, skinned
- 1 small onion, finely, chopped
- 1 garlic clove, minced
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup dry white wine
- 10 oz. heavy cream or half and half
- 1/2 teaspoon white peppercorns, crushed (or use 1/4 tsp. ground white pepper)
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup Parmesan cheese, finely grated
- 1 scallion, green leaves only, sliced
- 1 lime, quartered, for garnish
- Shaved Parmesan cheese, for garnish
Directions
- Cook pasta in a large pot of boiling water, according to package instructions, or until tender. Drain. Set aside.
- In a medium pot of boiling water quickly blanch snow peas. Just until they are crisp tender and turn a brighter green. Remove from heat and immediately immerse snow peas in ice water to stop the cooking process. Drain and set aside.
- Heat half the olive oil in a large skillet. Cook salmon fillets until cooked through and lightly browned. Remove fillets from skillet. When cooled, cut into chunks and set aside.
- Add remaining oil to skillet. Sauté onion and garlic until onion is translucent and tender. Add lime rind and juice, and white wine. Bring to a boil, stirring constantly to deglaze the skillet and until mixture reduces to about two tablespoons. Stir in cream, pepper and cilantro. Heat until mixture boils, and immediately add grated Parmesan cheese and stir until melted. Remove from heat.
- In a large bowl, combine pasta with snow peas. Add cream sauce and fish and gently mix together to coat pasta.
- To serve, garnish with chopped scallions and shaved Parmesan cheese and a few lime wedges.
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