| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Dairy |
Jewish |
Sauces, Vegetables, Seafood, Dairy |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 10 |
oz |
Baby peas; frozen |
| 1/4 |
lb |
Smoked Salmon; cut into Slivers |
| 1/2 |
pt |
Heavy cream |
| 1 |
pt |
Half and half |
| 1/2 |
c |
Italian cheese; grated |
| 12 |
oz |
Fettucini noodles |
INSTRUCTIONS
Melt the butter in the olive oil. Add the peas and simmer on low until the
peas are tender. Add the cream and the half and half and simmer for 10 min
on a VERY low heat. Take off the heat and add half the grated cheese. Cook
the pasta until al dente and drain well. Toss with the sauce. Place in
serving dish and top with smoked salmon. Serve hot with the remaining
cheese on the side for topping.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 15,
1999, converted by MM_Buster v2.0l.
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