Spaghetti with Smoked Salmon and Peas

Ingredients

Cold-smoked salmon 200 g

Spaghetti 350 g

Butter 30 g

Olive oil 2 tbsp

Onion 1 pc

Garlic 4 cloves

Dry white wine 100 ml

10% cream 200 ml

20% cream 200 ml

Lemon juice 3 tbsp

Green peas 200 g

Nutmeg 1 tsp

Salt to taste

Pepper to taste

Parmesan cheese 100 g

Herbs

Cook the spaghetti in plenty of water until al dente (1-1.5 minutes less than the cooking time indicated on the package). Three minutes before the spaghetti is done, add the green peas to the pan (i.e., if the package says 8 minutes, add the peas after 3.5-4 minutes). Reserve 2 tablespoons of the pasta cooking water.

Melt the butter in a frying pan and add the olive oil. Finely chop the onion and garlic and fry in the pan until the butter is golden brown. Pour in the wine and let it evaporate by 1/2 (about 3-4 minutes).

Cut the salmon into small slices, add it to the pan with the onions, and fry lightly (1-2 minutes). Pour in the cream, lemon juice, and season with nutmeg, salt, and pepper. Mix well.

Add the cooked spaghetti and peas to the pan. Mix thoroughly and cook for 1 minute. Serve sprinkled with grated Parmesan and chopped herbs.

Enjoy!