|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 shelled edamame beans 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|
|to taste||freshly ground pepper|
|(140-200 g package)||smoked salmon, cut into wide strips|
|1/2 cup||(125 ml)||coarsley chopped fresh mint|
- In a large pot of boiling salted water, cook linguine for 10 minutes or until al dente,adding asparagus, beans, and sugar snap pas during the last 3 minutes of cooking and the edamame during the last minute. (If the asparagus or beans are super thin, add during the last 2 minutes.) Drain well.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add onion and garlic. Cook, stirring for 3 minutes. Stir in flour. Very gradually whisk in milk and cook until smooth. Cook, stirring often, for about 5 minutes until the mixture boils and has thickened. Add salt and pepper.
- Add pasta mixture to sauce and stir. Stir in salmon and mint until just mixed. Squeeze juice from lemon into pasta, stir and serve.