This recipe is taken from the 2017 Milk Calendar. A little goes a long way in this fresh-tasting spring vegetable pasta, updated with smoked salmon.
- Prep: 20 min
- Cooking: 15 min
- 12 oz (375) linguine
- 1/2 lb (250 g) asparagus trimmed and cut into 2-inch (5 cm) pieces
- 1/4 lb (125 g) halved green beans about 1 large handful
- 1 cup (250 mL) sugar snap peas trimmed
- 1/2 cup (125 mL) frozen edamame or peas
- 1 tbsp (15 mL) butter
- 1 small onion minced
- 2 cloves garlic minced
- 3 tbsp (45 mL) all-purpose flour
- 2 1/2 cups (625 mL) milk
- 1/2 tsp (2 mL) salt
- Freshly ground pepper
- 140 to 200 g pkg smoked salmon, cut into wide strips
- 1/2 cup (125 mL) coarsely chopped fresh mint
- 1/2 lemon
In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asparagus, beans and sugar snap peas during the last 3 min of cooking and edamame during the last min. Drain very well.
Meanwhile, in large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring 3 min. Stir in flour. Very gradually whisk in milk until smooth; cook, stirring often, for about 5 min until mixture boils and has thickened. Add salt and pepper.
Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta and stir.
If asparagus or beans are super thin, add during the last 2 min of cooking pasta.
Try a milder white fish or cooked chicken strips for a delicious kid-friendly twist.
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Top 5 Nutrients
|Calcium:||26 % / 283 mg|
|Vitamin D:||158 %|
|Vitamin B12:||98 %|