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A little goes a long way in this fresh-tasting spring vegetable pasta, with tons of flavour and smoked salmon that will create a taste your taste buds cannot resist.

Yield:
4
Prep time:
20
Cook time:
15
Photo of Smoked Salmon Pasta Primavera

Recipe by Milk Calendar 2017

Equipment

  • Large Cooking Pot
  • Colander
  • Large Saucepan

Ingredients

  • 12 oz (375 g) 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

Instructions

  1. In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asaparagus, beans and sugar snap peas during the last 3 min of cooking and edamame during the last min. Drain very well. 
  2. Meanwhiile, in large saucepan, melt butter over medium heat. 
  3. 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. 
  4. Stir in salmon and mint just until mixed. 
  5. Squeeze juice from lemon into pasta and stir.
Cooking Tip: If asaparagus or beans are super thin, add during the last 2 min of cooking pasta.

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