Heat the olive oil in a large non-stick frypan over medium heat. Add the garlic and peas and cook, stirring, for about one minute, until peas are tender and garlic is fragrant.
Add the the lemon juice, zest and mascarpone. Reduce the heat and stir to warm the mascarpone. Do not bring to the boil.
Meanwhile, cook your fettuccine in a pot of boiling salted water until al dente. Drain, reserving a little of the cooking water.
Add the drained linguine to the pan and toss to combine. Add the salmon and half the basil leaves and toss. If it is too thick, add a splash of the reserved cooking water to loosen. Season with a little salt and pepper and serve topped with reserved fresh basil lea
