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Spinach Lemon Herb Fettuccine with Smoked Salmon

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Serving Size: 
  • 12 oz. Pappardelle’s Spinach Lemon Herb Fettuccine
  • 3/4 cup smoked salmon slices
  • 1-1/4 cups cream or half-and-half*
  • Pinch of ground mace or nutmeg
  • 3 tablespoons fresh chives, chopped
  • Salt and freshly ground pepper

*Or use Pappardelle's (11 oz.) Lemon Alfredo Sauce

  1. Cut smoked salmon into thin strips, about 2 inches long. Place in a bowl with cream and the mace. (-Or- *Use Pappardelle’s (11 oz.) Lemon Alfredo Sauce in place of the cream.) Stir, cover, and allow to stand in a cool place for about 2 hours.
  2. Bring a 4-5 quart pot of lightly salted water to boil. While that’s heating, in a small saucepan gently warm cream/salmon mixture (without boiling it).
  3. Meanwhile, cook pasta in the boiling water until al dente (about 8-10 minutes). Drain well and place pasta on a warm serving dish. Pour cream/salmon sauce over pasta, garnish with chives and serve at once.

From This Recipe

$6.99 | 11 oz. container
$8.00 | 1 lb. package