Smoked Salmon Penne

1. 1

   Cook the pasta according to package directions.

2. 2

   Cut the lox into 1/2 inch pieces; if using smoked salmon, break the fish into bite-size chunks. Heat the oil in a large skillet over medium heat, and add the salmon. Turn the heat to low and stir the fish to warm.

3. 3

   Add the peas, stirring, then add a cup of milk and heat gently, until the peas are cooked through. Sprinkle the flour over the milk and stir in, until the sauce begins to thicken.

4. 4

   Season with basil, salt and pepper. Add a bit more milk if the sauce seems too thick; it should be pourable.

5. 5

   Toss the pasta with the sauce, and serve hot, with a sprinkling of additional pepper if desired. Mangia!

* Per serving · 4 servings · Values may vary.

No additional tips available.