Name: Fettuccine Alfredo with Crispy Smoked Salmon & Honey-Mustard Arugula
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 1 ½ (142 g) pkgs baby arugula; 425 g fettuccine pasta; 2 ¼ cups frozen peas; 90 ml honey mustard dressing; 3 (113 g) pkgs smoked salmon; butter, unsalted; salt

Fettuccine Alfredo with Crispy Smoked Salmon & Honey-Mustard ArugulaFettuccine Alfredo with Crispy Smoked Salmon & Honey-Mustard Arugula — a 35-minute lunch recipe with 8 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

1 ½ (142 g) pkgs baby arugula

425 g fettuccine pasta

2 ¼ cups frozen peas

90 ml honey mustard dressing

3 (113 g) pkgs smoked salmon

butter, unsalted

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add pasta and salt, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, preheat another large pot over medium-high heat.

While the pot heats up, tear smoked salmon into bite-sized pieces.

Once the pot is hot, add butter and swirl to coat the bottom. Add salmon and cook, stirring often, until crispy, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and set aside. (Reserve pot with cooking juices for the next step.)

Return pot (with cooking juices) to medium heat. Add peas and cook, stirring often, until tender, 2-3 minutes.

Add Alfredo sauce to the pot with the peas. Bring to a simmer, stirring occasionally, then remove from heat and cover to keep warm.

Meanwhile, wash and dry the arugula (skip this step if it came pre-washed). Place in a large bowl along with dressing and additional salt; toss to coat.

When the pasta is done, drain and add to the pot with the sauce; toss to combine.

To serve, divide pasta and arugula between plates; top pasta with crispy salmon. Enjoy!

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