Creamy Rotini and Salmon

1/2 pound salmon fillet (1 piece)
1 box (14-1/2-ounces) omega-3-enriched rotini pasta (such as Barilla)
2 cups fat-free half-and-half
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 box (10 ounces) frozen peas, thawed
1/2 cup grated Parmesan cheese
1/3 cup toasted walnuts, coarsely chopped

1. Heat oven to 450°. Coat a small baking pan with nonstick cooking spray. Add salmon to pan and bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.

2. Meanwhile, cook pasta following package directions. Drain and return to pot.

3. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in 1/4 cup of the Parmesan cheese.

4. Stir sauce into drained pasta. Remove skin from salmon and discard. Flake salmon into bite-size pieces and gently stir into pasta. Top with remaining 1/4 cup cheese and the nuts and serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FAMILY_RECIPES.