Pasta with Salmon Cream Sauce

Oh my goodness, this was so good!

• 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
• 1 stick unsalted butter
• 1 cup frozen petite peas, thawed
• 2 cups heavy cream
• 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
• 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
• Salt
• 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried

Cook pasta al dente, according to directions on box.  Meanwhile, melt butter in skillet over medium heat.  Add peas and saute for 1 minute.  Add heavy cream, and reduce heat to low.  Add salmon, Parmesan cheese and salt to taste.  Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.

Drain pasta and place in a heated bowl.  Pour sauce over the pasta.  Add the parsley and gently toss to mix well.  Serve immediately.

Serves 4 to 6.

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