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.

Cooking Tip: If asparagus or beans are super thin, add during the last 2 minutes of cooking pasta.