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Dinner · Italian · Weeknight
Smoked Salmon Pasta Primavera
Something from the water, from the public-domain kitchen — kept the way its author wrote it.
- 30 min hands-on
- 35 min total
- Serves 4
- $8+ a serving
- Fish or seafood
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 12 ozLinguine
- ½ lbAsparagus, cut into 2" pieces
- ¼ lbGreen Beans, halved
- 1 cupSugar Snap Peas, trimmed
- ½ cupFrozen Edamame or Peas
- 1 TbspButter
- 1 smallOnion, minced
- 2 clovesGarlic, minced
- 3 TbspAll-Purpose Flour
- 2½ cupMilk
- ⅓ lbSmoked Salmon, cut into wide strips
- ½ cupFresh Mint, coarsely chopped
- ½Lemon
Method one step at a time, with timers in the app
- 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.⏱ 10 min
- 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).⏱ 3 min
- Add pasta mixture, stirring until hot. Stir in salmon and mint just until mixed. Squeeze juice from lemon into pasta and stir.
Allergens, with the fine print read
- ⚠Contains fish, dairy, gluten, soy.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.