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Spinach Fettuccini with Salmon*

1 lb spinach fettuccini
1-2 Tbsp capers
1 tsp olive oil
3/4 tsp pepper, divided
jar of alfredo sauce
1 cup green peas
4 (4 oz) salmon fillets
1/4 tsp salt

Prepare pasta according to package. Saute peas and capers in hot oil in a large heavy skillet over medium-high heat until peas are tender. Stir in 1/2 tsp pepper. Remove from heat and set aside. Heat alfredo sauce in pot at medium. Add cooked pasta. Add to pea mixture and toss. Keep warm. Sprinkle salmon evenly with remaining 1/4 tsp pepper and salt. Grill salmon, covered with grill lid, over medium-high heat (350-400 F) 4-5 minutes on each side. Serve over fettuccine mixture.

Pasta Pot recipe book