Pasta with Green Peas and Salmon | RICARDO
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Ingredients
- 3/4 lb (340 g) small shells pasta
- 12 green onions, thinly sliced
- 2 tbsp butter
- 1/4 lb (115 g) sugar snap peas, trimmed
- 2 cups (300 g) frozen green peas, thawed
- 1/2 cup (125 ml) 15% or 35% cooking cream
- 1/2 cup (125 ml) chicken broth
- 1 lb (450 g) skinless salmon fillet
- 2 tbsp (30 ml) olive oil
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