Ingredients
| 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 |
| 1/2 | lemon |
Directions
- 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.