12 oz. fresh or dried cappellini, linguini, spaghetti or other thin pasta
1/4 lb. butter
1 c. fresh shelled petite peas or thawed, frozen peas
1 c. heavy whipping cream
2 c. (about 12 oz.) flaked, cooked salmon
1 c. freshly grated Parmesan cheese
Salt
Freshly ground white pepper
Freshly ground nutmeg
1/4 c. minced fresh parsley

Cook the pasta in 4 quarts boiling water about 12 minutes. Melt 2 tablespoons 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 cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain pasta, pour sauce over pasta. Sprinkle remaining cheese and parsley on top.