Smoked Salmon Pasta Primavera
Joel Maxuel
https://publicdomainrecipes.com/smoked-salmon-pasta-primavera/
20 min
15 min
This recipe for Smoked Salmon Pasta Primavera features linguine, asparagus, green beans, sugar snap peas, and edamame tossed with smoked salmon and fresh mint in a creamy sauce.
4 servings
12 oz Linguine
1/2 lb Asparagus, cut into 2" pieces
1/4 lb Green Beans, halved
1 cup Sugar Snap Peas, trimmed
1/2 cup Frozen Edamame or Peas
1 Tbsp Butter
1 small Onion, minced
2 cloves Garlic, minced
3 Tbsp All-Purpose Flour
2 1/2 cup Milk
1/3 lb Smoked Salmon, cut into wide strips
1/2 cup Fresh Mint, coarsely chopped
1/2 Lemon
In a large pot of boiling salted water, cook linguine 10 min or until al dente, adding asparagus, 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 and stir often until mixture boils and has thickened (5 mins).
Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta and stir.