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Easy Fettuccine with Smoked Salmon, Peas and Toasted Pecans

This potluck pleaser is best served promptly, but the sauce can be made hours ahead and reheated as the pasta is cooking.

Yield: 8 servings

Preparation Time: 15 minutes; Cooking Time: 20 minutes

Ingredients

4 ounces cream cheese

4 Tablespoons (1/2 stick) butter

1 Tablespoon minced garlic

1 can (12 oz.) evaporated milk

1/2 teaspoon black pepper

1/4 teaspoon salt

1 cup finely grated Parmigiano Reggiano, divided

1 pound fettuccine

1 cup frozen petite peas

3 ounces smoked salmon, chopped

1-1/2 cups toasted pecan halves, coarsely chopped

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Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 365

Calories From Fat: 252

Total Fat: 28.5g

Cholesterol: 55mg

Sodium: 549mg

Total Carbohydrates: 27g

Protein: 16g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In the top of a double boiler (or a large bowl set over a simmering pot of water), combine cream cheese and butter. Heat to melt, stirring occasionally. Add garlic and whisk mixture until blended. Whisk in evaporated milk, pepper, and salt until blended. Stir in 1/2 cup Parmigiano cheese and set aside.

Cook fettuccine in salted water according to package directions. During the last two minutes of cooking, add peas to boiling pasta water in pot. Drain fettuccine and peas; toss with reserved sauce. Add half the salmon and pecans, mixing gently. Serve immediately, topping each portion with a sprinkling of remaining salmon and pecans.

For a special touch, add a generous sprinkling of chopped parsley when serving this dish to brighten the rich taste of pecans and smoked salmon.

Source: Georgia Pecan Commission

Please note that some ingredients and brands may not be available in every store.

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