Pasta With Smoked Salmon In Pesto Cream Sauce

Here's a recipe I came up with by combining and changing two other recipes. The great thing about smoked salmon is that a little of it adds a lot of flavor!

I really enjoyed this, but Spouse Guy said it isn't one of his favorites. Why? Because he doesn't like Parmesan or Romano cheeses. I cut the amount in the original recipes back considerably, but the prepared pesto I bought had a STRONG flavor of both cheeses, while most pesto sauces we've tried have been much milder. I will probably make it again, but I will try a different brand of pesto, or will make my own.


Pasta With Smoked Salmon In Pesto Cream Sauce

1 lb. any dry, chunky pasta, such as penne or bowtie (I used spiralini)
5 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, minced
2-1/2 tablespoons flour
2 cups milk
1/4 cup Parmesan cheese
1/3 cup prepared pesto sauce
1 cup frozen chopped broccoli, thawed and drained
1/2 cup chopped tomatoes (fresh or canned)
5 ounces smoked salmon, chopped
salt to taste

Cook pasta according to package directions.

While pasta is cooking, melt butter in a large skillet, adding 1 tablespoon olive oil to keep butter from burning. Add onion, mushrooms and garlic; saute until onions become translucent and mushrooms are tender.

Stir in flour. Cook, stirring constantly, for 1 to 2 minutes. Gradually whisk in milk. Cook over medium heat until sauce thickens. Stir in Parmesan cheese, pesto sauce, broccoli and tomatoes. Continue to cook and stir for 2 minutes. Stir in salmon and heat through, stirring often. Should sauce get too thick, add a little more milk. Add salt to sauce according to your own taste.

Drain pasta and serve with sauce.

Makes 4-6 generous servings.