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.