Fettuccine With A Smoked Salmon And Dill Cream Sauce

• 1 pound fresh fettuccine (dried if you can't get fresh)
• 8 oz Smoked Salmon (I like to get the thick stuff that is a section of a salmon filet, not the thin-sliced stuff)
• 1/2 c finely minced red onion
• 4 t salted butter
• 2 t flour
• 1 cup fresh or frozen green peas
• 2 t fresh chopped dill (and extra for garnish)
• 1/2 cup freshly grated parmesan
• 1 pint heavy cream
• salt and fresh black pepper

1. In a skillet, melt the butter over medium heat. Add the onions, and cook until just softening, about 5 minutes.
2. Whisk in the flour to create a roux. Add the cream, dill, and parmesan, and whisk to incorporate. Allow the sauce to come to a boil and immediately reduce heat to low, stirring constantly.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
4. Just as the pasta is finishing, add the smoked salmon (cut into bite-sized pieces) and peas to the sauce. Cook for 1-2 minutes just to heat them through.
5. Season the sauce with plenty of black pepper, and depending on how salty your salmon is, with a pinch of salt.
6. Strain and drain the pasta and toss with the sauce. Serve with a sprinkling of fresh dill and parmesan. Enjoy!

fresh fettuccine, salmon, red onion, butter, flour, dill, freshly grated parmesan, heavy cream, salt

Taken from food52.com/recipes/9148-fettuccine-with-a-smoked-salmon-and-dill-cream-sauce (may not work)