Last Friday, that thing happened when you realize you have 30 minutes to get dinner on the table for your family and you have no plan…at all…zero…zilch.
Somehow between the pantry and the fridge I was able to together and on the table in time.
When my herbs are growing, I’m going to try this with dill instead of the parsley. I’m thinking this would also be great with cooked chicken in place of the salmon, cubed pieces of butternut squash in place of the peas, and crumbled sage for the herb.
pasta with cream sauce and whatever
10 ounces of pasta (I used farfalle)
2 Tablespoons and 5 Tablespoons of butter divided
1 cup frozen peas
1 cup heavy cream
1 can cooked salmon
1 cup fresh grated parmesan cheese (divided into half)
Cook the pasta in salted water for 10 – 12 minutes. Drain. Set aside.
In a large skillet, melt 2 Tablespoons butter, stir in frozen peas and cook until tender. (5 minutes or so)
Add remaining butter and cream and stir occasionally. When the mixture is warm, add salmon and one half cup of the parmesan. Season with salt, pepper, and nutmeg. Let the sauce simmer for a couple of minutes and then add drained pasta.
Stir in remaining cheese and herbs.
Set the table it’s time to eat.