12 ounces fresh or dried cappellini, linguini, spaghetti, or other thin pasta
1/4 pound (1 stick) unsalted butter, divided
1 cup fresh shelled petite peas
1 cup heavy (whipping) cream
2 cups (about 12 ounces) flaked cooked salmon
1 cup freshly grated Parmesan cheese
Freshly ground white pepper
Freshly grated nutmeg
1/4 cup minced fresh parsley
Cook the pasta in 4 quarts boiling water until al dente, about 12 minutes for dried and 2 minutes for fresh.
Melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute until crisp-tender, about 3 minutes for fresh peas and 1 minute for thawed. Add remaining 6 tablespoons butter and the cream; reduce the heat to low and cook, stirring occasionally until the butter melts.
Add the salmon, 1/2 cup parmesan and salt, pepper, and nutmeg to taste. Simmer until the cheese melts and salmon is heated through, about 2 minutes. Do not allow to boil.
Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta. Add the parsley and gently toss to mix well. Serve immediately and pass the remaining 1/2 cup parmesan cheese at the table.
Serves 3 or 4 as a main course or 6 as a starter.