| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pamphlet, Pasta, Fish | 2 | Servings | |
INGREDIENTS
| 1 1/2 | oz | Snow peas |
| 3 | tb | Butter; unsalted, melted |
| 1 | c | Half-and-half |
| 4 | oz | Spinach fettuccine |
| 2 | oz | Smoked salmon |
| 1 | tb | Fresh dill; snipped |
INSTRUCTIONS
From: Paul MacGregor <[email protected]> Cook the fettuccine according to the package directions. Meanwhile, discard the strings from the snow peas and cut the pods crosswise into thirds. In a small saucepan of boiling salted water, blanch the snow peas for about 5 seconds and drain them. In a skillet, combine the butter and the cream and reduce the mixture over moderately high heat by half. Add the fettuccine, salmon, snow peas, dill and pepper to taste and cook the mixture, tossing it well, until it is just heated through. Makes about 2 servings. From a pamphlet provided by Char's Salmon Service Posted to recipelu-digest by [email protected] on Mar 17, 1998
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”