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Leslie's Random Acts of Kindness Casserole

"I make this easy-peasy, one-pan pasta dish for new parents or stressed-out friends and it always seems to make the evenings go a little more smoothly. The smoked salmon and green pea combo plays up the salty-sweet flavors loads of people crave, and the lemon zest/breadcrumb topping brightens up what could be an over-the-top rich dish."

Ingredients :

• 1 (16 ounce) package frozen petite peas
• 1 (16 ounce) package fusilli pasta
• 1 pint heavy whipping cream
• 2 (3 ounce) packages smoked wild salmon, pulled into small pieces
• salt and freshly ground black pepper to taste
• 1 cup plain bread crumbs
• 1/3 cup olive oil
• 1/3 cup chopped Italian flat-leaf parsley
• 1 lemon, zested and juiced

Instructions :

Prep : 25M	Cook : 8M	Ready in : 59M

• Preheat oven to 350 degrees F (175 degrees C).
• Place peas in a large colander in the sink.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until chewy and still firm to the bite, about 9 minutes. Drain fusilli over peas.
• Return fusilli and peas to the pot. Add heavy cream and smoked salmon; mix well to combine. Season with salt and black pepper. Pour into a 9x13-inch casserole dish.
• Combine bread crumbs, olive oil, parsley, lemon zest, and lemon juice in a small bowl; mix lightly with a fork. Scatter topping over casserole.
• Bake in the preheated oven until golden, about 20 minutes.

Notes :

• If you are refrigerating the casserole before cooking it, double the baking time.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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