Saute the shallots over low heat for 2 to 3 minutes
Add the cream and freshly ground pepper and con-
tinue to simmer until the cream is reduced to about
half
Meanwhile, cook pasta until al dente
Drain,
return to the warm pan and toss with the remain-
ing 1 tablespoon of butter.
When the cream is reduced, stir in the pesto and
the sliced smoked salmon.
Divide the pasta among 6 warm plates and
spoon the salmon cream sauce over the noodles
