This is has lots of pesto and seasoning with it. The seasoning in it are with basil and garlic. It has lots of flavor and with this dish is steamed broccoli. With the broccoli is the chili garlic sauce.
Ingredients
- 1 (16-ounce) package fettucine
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons pesto sauce
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 4 Roma tomatoes, seeded and chopped
- 1/2 cup dry white wine
- 2 cups heavy cream
- 2 cups smoked salmon
- 1 1/2 teaspoons dry basil or 1/4 cup chopped fresh basil
- 1/3 cup chopped fresh parsley
- Salt and freshly ground pepper, to taste
- Parmesan cheese, garnish
Directions
- 1In a large pot, cook pasta al dente, according to package directions. Drain and return to pot, add 3 tablespoons oil and pesto sauce; toss to coat. Cover to keep warm.
- 2In a large frying pan, over medium, heat remaining 2 tablespoons oil and saute garlic about 1 minute; add mushrooms and cook about 5 minutes or until golden brown. Stir in tomatoes and wine and cook about 2 to 3 minutes. Add cream and gently simmer to reduce, about 10 minutes. Do not boil.
- 3Add salmon, basil and parsley to sauce and heat through to blend flavors, about 5 minutes.
- 4Just before serving, salt and pepper to taste.Turn pasta onto individual heated plates and top with salmon sauce, garnish with cheese. Serve with additional Parmesan.
