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Salmon Pasta With Peas

pasta, salmon

5 cups farfalle pasta; 1 ib
1 teaspoon vegetable oil
2 green onions; chopped
2 cloves garlic; minced
1 2/3 cups milk
2 tablespoons cornstarch
1 cup frozen peas
1/2 cup light cream cheese; cubed
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried dillweed
1/4 teaspoon (each) salt and pepper
1 can (7 1/2 oz) salmon; drained and broken into

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain and return pasta to pot. Meanwhile, in saucepan, heat oil over medium heat; cook onions and garlic until softened, about 2 minutes. Add milk; heat until steaming. Whisk cornstarch with 2 tablespoons water; stir into milk mixture and cook, stirring, until thickened, 2 to 3 minutes. Add peas, cheese, parsley, lemon juice, mustard, dillweed, salt and pepper; stir until cheese is melted. Add to pasta and toss to coat, adding reserved cooking liquid if desired. Gently stir in salmon. Serve with mixed green salad

Contributor: Canadian Living Magazine, November, 2001

Yield: 4 servings

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