Creamy Rotini and Salmon

This is absolutely heavenly and quick to make. Make sure to add the walnuts because they add so much flavor. I substituted green beans for peas and used regular half and half instead of fat-free. I also left the skin on the salmon. Recipe courtesy of Family Circle March 2009.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄2 lb salmon fillet
• 14 1⁄2 ounces rotini pasta
• 2  cups  fat-free half-and-half
• 2  teaspoons cornstarch
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon cayenne pepper
• 10  ounces  frozen peas, thawed
• 1⁄2 cup parmesan cheese, grated
• 1⁄3 cup walnuts, toasted and coarsely chopped

Directions

1. Heat oven to 450.
2. Coat a small baking pan with nonstick cooking spray.
3. Add salmon to pan and bake at 450 for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.
4. Meanwhile, cook pasta following package directions. Drain and return to pot.
5. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg, and cayenne.
6. Place in medium-size saucepan and bring to a boil.
7. Simmer on low for 1 minute until sauce thickens.
8. Add peas and simmer for an additional minute, until peas are heated through.
9. Remove from heat and stir in1/4 cup of the Parmesan cheese.
10. Stir sauce in drained pasta.
11. Remove skin from salmon and discard.
12. Flake salmon into bite-sized pieces and gently stir into pasta.
13. Top with remaining 1/4 cup cheese and the nuts and serve.