WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Easy Fettuccine with Smoked Salmon,
Peas and Toasted Georgia Pecans

4 oz. cream cheese
4 Tbsp. (1/2 stick) butter
1 Tbsp. minced garlic
1 can (12 oz.) evaporated milk
1/2 tsp. black pepper
1/4 tsp. salt
1 cup finely grated Parmesan cheese
1 lb. fettuccine
1 cup frozen petite peas
3 oz. smoked salmon, chopped
1-1/2 cups toasted Georgia pecan halves, coarsely chopped

In the top of a double boiler (or a large bowl set over a simmering pot of water), combine cream cheese and butter. Heat to melt, stirring occasionally. Add garlic and whisk mixture until blended. Whisk in evaporated milk, pepper, and salt until blended. Stir in 1/2 cup Parmesan cheese and set aside. Cook fettuccine in salted water according to package directions. During the last two minutes of cooking, add peas to boiling pasta water in pot. Drain fettuccine and peas; toss with reserved sauce. Add half the salmon and pecans, mixing gently. Serve immediately, topping each portion with a sprinkling of remaining salmon and pecans. Makes 8 servings.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2011 Wisconsin Energy Cooperative New