8 oz. (250 g) dry fettuccini

1 Tbsp. vegetable oil

2 Tbsp. 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 and diced

8 oz (250 g) smoked salmon, diced

salt and pepper


Cook pasta in 2 quarts (2 L) of 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 vegtables and sauté lightly; check seasonings.

Serve in a warmed deep plate and garnish with fresh tomato slices and fresh basil leaves.

*Makes 4 servings*

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