"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Rotini and Salmon Recipe

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This recipe for Creamy Rotini and Salmon, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound salmon fillet (1 piece)
1 box (14-1/2-ounces) omega-3-enriched rotini pasta (such as Barilla)
2 cups fat-free half-and-half
2 tsp cornstarch
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
1 box (10 ounces) frozen pean, thawed
1/2 cup grated Parmesan cheese
1/3 cup toasted walnuts, coarsely chopped

Directions:
Directions:
1. Heat oven to 450. Coat a small baking pan with nonstick cooking spray. Add salmon to pan and bake at 450 for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.

2. Meanwhile, cook pasta following package directions. Drain and return to pot.

3. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in 1/4 cup of the Parmesan cheese.

4. Stir sauce into drained pasta. Remove skin from salmon and discard. Flake salmon into bite-size pieces and gently stir into pasta. Top with remaining 1/4 cup cheese and the nuts and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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