Parmesan & Smoked Salmon Pasta

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4-6 servings


  • 1 lb. (16 oz.) whole-wheat or brown rice pasta, cooked according to package directions
  • 2 tablespoons butter
  • 1 shallot minced
  • 1 tbsp. flour
  • 1 c. milk
  • 1/2 c. fresh or frozen green peas
  • 1 tbsp. fresh chives, chopped
  • 1/2 c. (about 2 oz.) Parmesan cheese, grated
  • 1-2 tbsp. fresh lemon juice
  • 3 ounces sliced smoked salmon, chopped
  • Salt and pepper, to taste


  • While cooking pasta, make sauce: in skillet, heat butter over medium heat. Saut&eacute; shallot until fragrant and translucent. Whisk in flour and cook 1 minute, stirring constantly. Over low heat, slowly add milk, stirring constantly. Add peas and heat, stirring, until sauce is bubbly and smooth. Cook 2 to 3 minutes. Stir in chives, Parmesan, lemon juice and smoked salmon. Cook 1 minute more or until salmon is heated through. Season with salt and pepper and serve over drained hot pasta.