Cook The Book: Fettuccine With Smoked Salmon And Peas

• 1/2 tablespoon butter
• 1 tablespoon finely chopped shallot or onion
• 2 tablespoons heavy cream
• Freshly ground black or white pepper
• 1/3 cup frozen baby peas, thawed
• 1/2 ounce smoked salmon, cut into thin strips (about 2 tablespoons)
• 1/4 teaspoon finely chopped lemon zest
• 1 heaping tablespoon salt, plus a pinch
• 3 ounces dried fettuccine (or 4 ounces fresh)

1. Melt the butter in a small saucepan over medium heat and add the shallot. Cook and stir until tender. Add the cream along with a pinch of salt and a little pepper. Reduce the heat to low and cook for a few minutes until the sauce thickens slightly. Remove from the heat and stir in the peas, salmon, and lemon zest.
2. Meanwhile, combine 6 cups cold water and 1 heaping tablespoon salt in a medium saucepan. Bring to a boil over high heat. Add the fettuccine, stirring to submerge and separate the strands. Cook until al dente, about 5 to 7 minutes, or 3 minutes for fresh pasta. Drain the pasta, reserving a few tablespoons of the cooking liquid, and return it to the saucepan.
3. Stir a little pasta water into the cream mixture if it seems too thick to coat the pasta evenly. Add to the pasta and stir to combine.

butter, shallot, heavy cream, freshly ground black, frozen baby peas, salmon, lemon zest, salt

Taken from www.seriouseats.com/recipes/2008/07/fettuccine-with-smoked-salmon-and-peas-recipe.html (may not work)