1 pound fettucine
2 cups frozen petite green peas
16-ounce jar Alfredo sauce
8-ounce piece of fresh salmon fillet, sliced from skin in thin 2-by-1-inch pieces
1/2 cup of pasta cooking water
1/3 cup finely chopped fresh dill (basil works too)
1 tablespoon freshly grated lemon zest
Bring a large pot of lightly salted water to a boil. Add pasta and cook 7 minutes, stirring often. Add peas; boil 5 to 6 minutes until pasta is firm-tender and peas are done.
Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. Add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. Cover; remove from heat.
Remove 1/2 cup cooking water from pot. Drain pasta and peas; return to pot. Add sauce, reserved cooking water, dill and lemon zest. Gently turn with a rubber spatula to mix and coat.
Serves 6.
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