Smoked Salmon Cream Sauce Fettuccini

Directions:

In a medium sauce pan, combine cream cheese and milk. Heat, stirring until mixture is smooth. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through. Remove pan from heat. Stir in cheese. Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettuccine, or 8 ounces dried. Drain. Toss sauce with pasta.