Creamy Salmon Linguini With Peas Recipe

About this recipe

A delightful pescatarian dinner featuring tender linguini tossed in a creamy salmon sauce with petite peas and parmesan, perfect for a satisfying evening meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 250G Morelli Lemon Pepper Linguine Pasta, 250G
• 450G Pack'D Organic Tender Petit Pois
• 200G Daylesford Organic Unsalted Butter
• - Parmesan Shavings
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 100G Leap Msc Smoked Sockeye Salmon
• - Tata Salt

Instructions

1. 1. Cook 12 oz linguini in a large pot of boiling salted water until al dente. Drain and set aside.
2. 2. In a heavy saucepan, melt 2 tablespoons of unsalted butter over medium heat.
3. 3. Add 1 cup petite peas to the saucepan and sauté for 1 minute until slightly tender.
4. 4. Lower the heat to medium-low, add 2 more tablespoons of unsalted butter and 1 cup double cream, stirring until the butter is fully melted and the mixture is smooth.
5. 5. Stir in 2 cups of cooked, flaked salmon, 1/2 cup grated parmesan cheese, and a pinch of salt. Simmer gently for 3-4 minutes until the cheese is melted and the salmon is heated through.
6. 6. Toss the cooked linguini with the creamy salmon sauce until well coated.
7. 7. Serve immediately, garnished with the remaining 1/2 cup grated parmesan cheese and 1/4 cup chopped fresh parsley.