Smoked Salmon Pasta Primavera

Name: Smoked Salmon Pasta Primavera
Yield: 4 Servings
Ingredients: 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

Our dietitians' favourite

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

Yields 4 Servings

Ingredients

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

READY FOR REWARDS?

Preparation

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.