Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 1/2 cups dry white wine
3/4 cup crème fraîche or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips
Preparation
Step 1
Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
Step 3
Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.
