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Cracked Black Pepper Fettuccine With Salmon and Lemon Zest

Servings: 2 | Prep: 10 mins | Cook: 10 mins

Nuovo Pasta’s Cracked Black Pepper Fettucine have found the perfect summer partner thanks to @rosariochefvaltellina - Salmon and Lemon Zest. Let your palate be transported into a journey of exquisite Italian flavors where the pepper meets the delicate tastes of the ocean. Simply irresistible!


1 Pack (9 oz.) Nuovo Pasta Cracked Black Pepper Fettuccine

8 oz fresh salmon fillet

2 Tbsp Butter

1 Shallot, thinly sliced

¾ Cup Freshly shelled peas or frozen

Salt and pepper to taste

½ Cup Heavy cream

2 Tbsp Fresh dill, chopped

Zest of one lemon


Bring a large pot of water (4 to 5 quarts) to a boil over high heat.

While water is heating, cut the salmon into ½” strips and slice the shallot.

Heat butter in a large non-reactive pan on medium heat.

Add shallots and cook for a minute or two over medium heat until golden but NOT brown.

Add peas and cook for five minutes (if using fresh) or one minute (if using frozen). Season with

salt and pepper to taste.

Once the water has reached a rapid boil, add salt to taste and then the pasta. Cook according to

package directions.

While pasta is cooking, add the cream and salmon strips to the saucepan, bring to a simmer and cook on low heat for a few minutes until salmon is flaky.

When pasta is ready, reserve 1/2 cup of pasta water and drain the rest.

Transfer the pasta to the saucepan along with the dill and just enough reserved pasta water to

keep the sauce moist. Mix well and simmer on low heat for a minute or two until all the flavors

are well incorporated.

Transfer to a platter or portion onto individual plates, sprinkle with lemon zest, and enjoy!