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.
large cooking pot
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 package smoked salmon, cut into wide strips
1/2 cup (125 mL) coarsely chopped fresh mint
In a large pot of boiling salted water, cook linguine 10 minutes or until aldente, adding asaparagus, beans and sugar snap peas during the last 3 minutes of cooking and edamame during the last minute. Drain very 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.
Stir in salmon and mint just until mixed.
Squeeze juice from lemon into pasta and stir.
Cooking Tip: If asaparagus or beans are super thin, add during the last 2 minutes of cooking pasta.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!