Smoked Salmon Pasta Primavera

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
  • colander
  • large saucepan


  • 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
  • 1/2 lemon


  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 asaparagus or beans are super thin, add during the last 2 minutes of cooking pasta.