Wait! Don't reach for that frozen dinner that is sure to be soggy, flavorless, and dull. And don't order a pizza, either. Just because you're dining alone doesn’t mean you have to settle for anything less than absolutely delicious.
Today's Cook the Book recipe, excerpted from Serves One, for Fettuccine with Smoked Salmon and Peas is at once decadent and simple. The creamy sauce is offset by the briny smoked salmon, while the peas and lemon zest add fresh, bright flavors.
This dish uses only two tablespoons of smoked salmon, so unless you already have some on hand, you will probably have to buy a larger portion. But there are far worse things in life than leftover lox. Enjoy the rest tomorrow morning on top of a bagel or English muffin.
Cook the Book: Fettuccine with Smoked Salmon and Peas
About This Recipe
- 1/2 tablespoon butter
- 1 tablespoon finely chopped shallot or onion
- 2 tablespoons heavy cream
- Freshly ground black or white pepper
- 1/3 cup frozen baby peas, thawed
- 1/2 ounce smoked salmon, cut into thin strips (about 2 tablespoons)
- 1/4 teaspoon finely chopped lemon zest
- 1 heaping tablespoon salt, plus a pinch
- 3 ounces dried fettuccine (or 4 ounces fresh)
Melt the butter in a small saucepan over medium heat and add the shallot. Cook and stir until tender. Add the cream along with a pinch of salt and a little pepper. Reduce the heat to low and cook for a few minutes until the sauce thickens slightly. Remove from the heat and stir in the peas, salmon, and lemon zest.
Meanwhile, combine 6 cups cold water and 1 heaping tablespoon salt in a medium saucepan. Bring to a boil over high heat. Add the fettuccine, stirring to submerge and separate the strands. Cook until al dente, about 5 to 7 minutes, or 3 minutes for fresh pasta. Drain the pasta, reserving a few tablespoons of the cooking liquid, and return it to the saucepan.
Stir a little pasta water into the cream mixture if it seems too thick to coat the pasta evenly. Add to the pasta and stir to combine.