Smoked Salmon Pasta Primavera
A dish — linguine and asparagus carry it. On the table in about 15 minutes.
contains glutencontains dairycontains fish
Ingredients
US
Metric
- 340 g Linguine
- 225 g Asparagus (cut into 2" pieces)
- 115 g Green Beans (halved)
- 240 ml Sugar Snap Peas (trimmed)
- 120 ml Frozen Edamame or Peas
- 15 ml Butter
- 1 small Onion, minced
- 2 cloves Garlic, minced
- 44 ml All-Purpose Flour
- 590 ml Milk
- 150 g Smoked Salmon (cut into wide strips)
- 120 ml Fresh Mint (coarsely chopped)
- 1/2 Lemon
Make it lactose-friendly
- 1 Tbsp Butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 1/2 cup Milk → lactose-free milk, oat milk, or almond milk
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 415 |
|---|---|
| Protein | 14.6 g |
| Fat | 9.7 g |
| Carbs | 70.1 g |
| Fiber | 2.8 g |
| Sodium | 326 mg |
Source
based.cooking (community recipes, public domain) — unlicense