Fettuccine With Salmon & Pepper-Lemon Cream Sauce

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1 cup heavy cream

1/4 cup butter

Zest of 2 lemons

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

2 yellow or orange bell peppers or cubanelle peppers, roasted, seeded, diced

2 tablespoons minced fresh lemon thyme (optional)

Freshly ground white pepper to taste

Main Dish

8 ounces salmon fillet

1/4 cup dry sherry

1/4 cup water

1/2 teaspoon dried dill weed

16 ounces egg fettuccine

4 ounces toasted hazelnuts, hulled (and chopped)

1 teaspoon chopped fresh tarragon or parsley or both

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