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Categories:
butter onion flour garlic salt red pepper milk Pecorino-Romano cheese frozen green pea mushroom salmon penne rigate
Viewed: 40 - Published at: 4 years agoIngredients
- 6 tablespoons butter
- 1/2 onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons roasted garlic
- salt, to taste
- 2 pinches crushed red pepper flakes, ot to taste
- 2 cups skim milk
- 1/2 cup grated pecorino romano cheese, plus some for serving
- 1 cup frozen green pea, thawed and drained
- 1/2 cup mushroom (any kind, we used button mushrooms)
- 10 ounces sliced smoked salmon (we used Nova)
- 16 ounces penne rigate
Method
- Bring a large pot of lightly salted water to boil.
- Add pasta and cook for 8-10 minutes or until al dente; drain.
- Melt butter in a large non-stick skillet over medium heat.
- Stir in crushed red pepper, allow it to season the butter.
- Saute onion in butter until tender, about 8 minutes.
- Add garlic in the last 2 minutes.
- Then, stir in flour; gradually stir in milk; whisking all the while.
- Check for seasoning.
- Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
- Stir in peas and mushrooms; cook over low heat for 4 minutes.
- Toss in smoked salmon and cook for 2 more minutes.
- Serve over pasta, a salad of greens, French bread and a bottle of wine.
- E N J O Y!
