Smoked Salmon Pasta Primavera
Prep Time
20 minutes
Cook Time
20 minutes
6 servings


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


  1. 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.
  2. 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.
  3. Add pasta mixture to sauce and stir. Stir in salmon and mint until just mixed. Squeeze juice from lemon into pasta, stir and serve.