Spring Salmon Fettuccine

Ingredients · for 6 (scales to your household)

• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 Lemons $2.16
• 1 c. Light cream $2.40
• 1 lb. Thin asparagus $1.99
• 18 oz. Fettuccine $3.44
• 20 oz. Skinless salmon fillet $19.28
• 1 oz. Parmesan cheese $0.91

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat covered 6-quart pot of water to boiling on high.
2. Add 2 teaspoons salt.
3. Into small bowl, from lemons, finely grate 1 tablespoon lemon peel.
4. Into another small bowl, squeeze 1 teaspoon fresh lemon juice.
5. Cut remaining lemon into wedges.
6. If using fresh pasta, add asparagus to boiling water in pot.
7. Cook 1 minute, then add fettuccine.
8. Cook 1 minute less than minimum time that label directs, stirring occasionally. (If using dried pasta: add pasta to boiling water in saucepot.
9. Cook 3 minutes less than minimum time that label directs, stirring occasionally.
10. Add asparagus and cook 2 minutes.) Reserve 1 cup pasta cooking water.
11. With tongs or slotted spoon, transfer pasta and asparagus to colander; do not discard cooking water in pot.
12. Add salmon to pot.
13. Cook 4 to 5 minutes or just until fish turns opaque throughout.
14. Drain carefully; set aside.
15. Add pasta mixture, cream mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to same pot.
16. Cook on medium 1 minute or until pasta is al dente and well coated, tossing and stirring.
17. If mixture seems dry, toss with reserved pasta cooking water.
18. Top pasta with Parmesan and salmon, and serve with lemon wedges.

Per serving