Salmon in Cream Sauce over Pasta
12 ounces fresh linguini or other thin pasta
1/2 cup butter
1 cup fresh or thawed frozen peas
1 cup heavy (whipping) cream
2 cups flaked cooked salmon
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 dash nutmeg to taste
1/4 cup minced fresh parsley
Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes. The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time)