Ingredients
340 g fettuccine
SIDS SALT & PEPPER to taste
230 g snap peas, strings removed, cut into thirds
4 tbsp butter
1 shallot, thinly sliced
340 g skinless salmon fillet, cut into 5 cm pieces
¼ cup chopped mixed herbs
Juice of ½ lemon
¼ tsp SIDS CRAZY LEMON
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat 2 tablespoons butter in a large frypan over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon, season with ¾ tsp SIDS SALT & PEPPER. Cook, turning once, until the salmon is almost cooked through, about 3 minutes. Transfer to a plate.
Add the pasta and snap peas to the frypan along with ½ cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs, SIDS CRAZY LEMON and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with SIDS SALT & PEPPER. Top with the salmon.
