Fettuccine with Salmon & Snap Peas

Fettuccine with Salmon & Snap Peas

This well-rounded pasta dish is all about timing. Boil the sugar snap peas in the pasta water while the salmon cooks i frypan, to cut time.

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 587

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340 g fettuccine
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


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.