Serves: 6
Total Calories: 833

1 (16-ounce) package fettuccini pasta
5 tablespoons extra-virgin olive oil, divided
3 tablespoons pesto sauce
3 cloves garlic, minced
1 cup sliced mushrooms
4 Roma tomatoes, seeded and chopped
1/2 cup dry white wine
2 cups heavy cream
2 cups smoked salmon
1 1/2 teaspoons dry basil or 1/4 cup chopped fresh basil
1/3 cup chopped fresh parsley
salt and freshly ground pepper to taste
Parmesan cheese for garnish

In a large pot, cook pasta al dente, according to package directions. Drain and return to pot. Add 3 tablespoons oil and pesto sauce; toss to coat. Cover to keep warm.

Over medium heat in a large frying pan, heat remaining 2 tablespoons oil and sauté garlic about 1 minute; add mushrooms and cook about 5 minutes or until golden brown. Stir in tomatoes and wine and cook 2–3 minutes. Add cream and gently simmer to reduce, about 10 minutes. Do not boil.

Add salmon, basil, and parsley to sauce and heat through to blend flavors, about 5 minutes. Just before serving, salt and pepper to taste. Turn pasta onto individual heated plates and top with salmon sauce, garnish with cheese. Serve with additional Parmesan.

Nutritional Facts:

Serves: 6
Total Calories: 833
Calories from Fat: 476

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