Smoked Salmon Pasta Primavera
Home cooking
Get the vegetables close to tender before adding the salmon. Fold in the fish gently at the end so the pieces stay distinct in the sauce.
- Servings (recipe yield)
- 4 servings
- Prep time
- 20 min
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 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
Instructions
- 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.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license