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) green beans, halved (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) fresh mint, coarsely chopped
- 1/2 lemon
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In a large pot of boiling salted water, cook linguine 10 minutes or until al dente, adding asparagus, beans and sugar snap peas during the last 3 minutes of cooking time and edamame during the last minute. Drain well.
Meanwhile, in large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring 3 minutes. Stir in flour. Very gradually whisk in milk until smooth; cook, stirring often, for about 5 minutes until mixture boils and has thickened. Add salt and pepper.
Add pasta mixture, stirring until hot. Stir in salmon and mint 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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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 283 mg|
|Vitamin B12:||98 %|
|Vitamin D:||158 %|