Smoked Salmon Fettuccine | Scotsburn

Name: Smoked Salmon Fettuccine | Scotsburn
Total time: 30 min
Ingredients: 310 g (11 oz) dried fettuccine pasta; 113 g (1/4 lb) fresh asparagus, tougher stalks removed, sliced into 4 cm (2 in) pieces; 125 mL (1/2 cup) frozen green peas; 3/4 cup Scotsburn 18% Coffee Cream; 5 mL (1 tsp) finely grated lemon zest; 30 mL (2 tbsp) freshly squeezed lemon juice; Freshly ground black pepper; 113 g (1/4 lb) thinly sliced smoked salmon, cut into bite-sized pieces; 1 ball (250 g) Saputo Mozzarella Fresca, room temperature; Fresh basil leaves; Freshly ground pepper

www.scotsburnmilk.ca

A recipe to make Smoked Salmon Fettuccine using Scotsburn cream.

View full recipe on www.scotsburnmilk.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scotsburnmilk.ca.

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Ingredients

310 g (11 oz) dried fettuccine pasta
113 g (1/4 lb) fresh asparagus, tougher stalks removed, sliced into 4 cm (2 in) pieces
125 mL (1/2 cup) frozen green peas
3/4 cup Scotsburn 18% Coffee Cream
5 mL (1 tsp) finely grated lemon zest
30 mL (2 tbsp) freshly squeezed lemon juice
Freshly ground black pepper
113 g (1/4 lb) thinly sliced smoked salmon, cut into bite-sized pieces
1 ball (250 g) Saputo Mozzarella Fresca, room temperature
Fresh basil leaves
Freshly ground pepper