Creamy Rotini and Salmon

• 12 lb salmon fillet
• 14 12 ounces rotini pasta
• 2 cups fat-free half-and-half
• 2 teaspoons cornstarch
• 14 teaspoon salt
• 14 teaspoon ground nutmeg
• 18 teaspoon cayenne pepper
• 10 ounces frozen peas, thawed
• 12 cup parmesan cheese, grated
• 13 cup walnuts, toasted and coarsely chopped

1. Heat oven to 450.
2. Coat a small baking pan with nonstick cooking spray.
3. Add salmon to pan and bake at 450 for 12 minutes or until fish flakes easily when tested with a fork.
4. Keep warm.
5. Meanwhile, cook pasta following package directions.
6. Drain and return to pot.
7. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg, and cayenne.
8. Place in medium-size saucepan and bring to a boil.
9. Simmer on low for 1 minute until sauce thickens.
10. Add peas and simmer for an additional minute, until peas are heated through.
11. Remove from heat and stir in1/4 cup of the Parmesan cheese.
12. Stir sauce in drained pasta.
13. Remove skin from salmon and discard.
14. Flake salmon into bite-sized pieces and gently stir into pasta.
15. Top with remaining 1/4 cup cheese and the nuts and serve.

salmon fillet, rotini pasta, cornstarch, salt, ground nutmeg, cayenne pepper, frozen peas, parmesan cheese, walnuts

Taken from www.food.com/recipe/creamy-rotini-and-salmon-454372 (may not work)