Smoked Salmon Pasta Primavera

Directions

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