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Pasta With Smoked Salmon In Lemon Cream Sauce

pasta, tested, salmon

3 teaspoons olive oil
1 red onion; chopped
6 cloves garlic; minced
1 sweet yellow pepper; thinly sliced
1 tablespoon finely grated lemon rind
1/3 cup all-purpose flour
3 cups milk
8 ounces smoked salmon
8 ounces snow peas; trimmed
1 pound linguine or rigatoni
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 small green onions; diagonally sliced

In Dutch oven or large nonstick skillet, heat oil over medium-high heat; stir-fry red onion for about 5 minutes or until softened. Add garlic, yellow pepper and lemon rind; stir-fry for 1 minute. Whisk flour into milk until well blended; pour into pan and cook, stirring, for 3 to 5 minutes or until bubbly and thickened. (Make-ahead: Refrigerate in airtight container for up to 1 day, then reheat to continue.) Cut salmon into thin strips; set aside. Cut any large snow peas in half. In large pot of boiling water, cook snow peas for 2 minutes or until tender-crisp. With slotted spoon, transfer to colander; chill under cold running water. Drain and set aside. Add pasta to boiling water; cook for 8 to 10 minutes or until tender but firm. Drain and return to pot. Stir sauce, lemon juice, snow peas, salt and pepper into hot pasta; toss to coat. Gently stir in three-quarters of the salmon. Transfer to warmed platter; garnish with remaining salmon and green onions. TIP: You can substitute 1 pound large cooked shrimp for the salmon

Contributor: Canadian Living, Holiday, 1999

Yield: 7.92 servings

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