Ingredients:

  • 12 oz (340g) fettuccine or penne
  • 1 tbsp (15ml) salt
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 4 oz (113g) cream cheese, softened and cubed
  • 1/2 cup (120ml) reserved pasta water
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) lemon zest
  • 1 can (6 oz/170g) pink salmon, drained and flaked
  • 1 cup (150g) frozen peas, thawed
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 tsp (1.5g) black pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of the starchy pasta water before draining the noodles.
  2. Over medium heat, melt the butter in a 12-inch skillet until foaming. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in cubed cream cheese, whisking constantly until the mixture is smooth and begins to simmer gently.
  4. Fold in the flaked canned salmon and thawed peas, stirring gently to maintain salmon chunks.
  5. Pour in 1/2 cup of the reserved pasta water and whisk until the sauce is glossy.
  6. Stir in the lemon juice, lemon zest, and chopped parsley.
  7. Add the cooked pasta to the pan and toss for 2 minutes until noodles are thoroughly coated in the sauce.