Herb Linguine with Salmon, Cream, and Pistachios
2 tablespoons chopped pistachio nuts
¼ cup unsalted butter
¼ red bell pepper, seeded and diced
½ teaspoon minced garlic
¾ pound salmon fillet, diced
1½ cups heavy cream
2 teaspoons grated lemon zest
¾ pound fresh herb linguine
Salt and freshly ground white pepper to taste
¼ cup freshly grated Parmesan cheese
Preheat the oven to 300°. Toast the pistachios until lightly browned, about 5 minutes. Reserve.
In a large, deep skillet, melt the butter over medium-low heat. Add the bell pepper and garlic, raise the heat to medium, and sauté for 1 minute. Add the salmon and sauté for 1 minute. Add cream and lemon zest and cook until reduced and thickened.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Transfer the linguine to a large, warm bowl, add the sauce, and toss well. Sprinkle with the pistachios and Parmesan cheese.