The smoked salmon adds to the smooth texture of this already creamy recipe.
8 oz. (250 g) dry fettuccini
1 Tbsp (15 mL) vegetable oil
2 Tbsp (25 mL) butter
1 green pepper, diced
1 red pepper, diced
2 green onions, sliced in 1/2-inch (1 cm) pieces
1/2 cup (125 mL) whipping cream
12 fresh chive stems, chopped
2 tomatoes, peeled an diced
8 oz (250 g) smoked salmon, diced
salt and pepper
Cook pasta in boiling water with salt and oil until tender, but still firm. In a large skillet over medium heat, melt the butter and sauté the green and red peppers and green onions. Add the cream, chives, tomatoes and smoked salmon; season to taste with salt and pepper; stir until heated. Add drained pasta to smoked salmon and vegetables and sauté lightly; check seasonings. Serve in a warmed deep plate and garnish with fresh tomato slices and fresh basil leaves.
Makes four servings.