Preparation:
Cook pasta for 8 - 10 minutes. Drain: keep warm. Meanwhile, cut the salmon into thin bite-size strips; set aside.
For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, 1 tablespoon fresh dill or 1 teaspoon dried dillweed, lemon peel, and pepper. Bring to boiling; reduce heat. Cook at a gentle boil for about 5 minutes or till the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.
Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs.
Notes: If you are using the smoked salmon, omit the salt when cooking the past. |
