The rich get richer when you add smoked salmon to this creamy sauce, making it an ideal dish for a special occasion.
2 cups half and half
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter or margarine
12 ounces dried or 1 pound fresh spinach fettucine
4 ounces sliced smoked salmon, cut into thin strips
¼ cup grated parmesan cheese
1 tablespoon snipped fresh dill
Ground black pepper to taste
In a large stockpot bring 4 quarts of water to a boil. Meanwhile in a large saucepan, heat half and half, lemon peel and butter over moderate heat until just hot, but not boiling. Reduce the heat to low and cook until the mixture is slightly thickened, about 10 minutes.
Cook fettucine in the boiling water according to package directions or until it is tender, but still firm to taste.
Drain the pasta thoroughly and transfer it to a serving bowl. Add the salmon mixture and toss gently.
Cuisine Writer
