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Salmon Fettuccine Alfredo
| 1/2 lb | fettuccine noodles | 250 g |
| 2 Tbsp | olive oil | 25 ml |
| 2 Tbsp | minced onion | 25 ml |
| 1 | garlic clove, minced | 1 |
| 2 Tbsp | flour | 25 ml |
| 1-1/4 | milk | 300 ml |
| Pinch | ground nutmeg | Pinch |
| freshly ground pepper to taste | ||
| 1 can | (7.5 oz/ 213 g) salmon, drained | 1 can |
| 1 cup | thawed frozen peas (ran under hot water) |
250 ml |
| 1/4 cup | grated parmesan cheese | 50 ml |
| 1/4 cup | chopped fresh parsley | 50 ml |
| 1/4 cup | packed, chopped fresh basil or 1 tsp/5 ml dried |
50 ml |
In a large pot of boiling water, cook fettuccine until tender but firm (10 -12 min for dry pasta, 1-3 mins. for fresh.) Meanwhile , in a large saucepan heat olive oil over a medium heat; add onion and garlic and cook a few seconds. whisk in milk and bring to simmer, stirring constantly. Season with nutmeg and pepper. Drain cooked fettuccine and add to sauce, stirring gently. Fold in salmon, broken into chunks, peas and parmesan. serve immediately topped with chopped herbs. Serves 4.
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