Recipe by Irmgard
This easy recipe is not just for kids. If you can get smoked salmon-flavoured cream cheese, use that instead of plain. It adds an extra dimension of flavour.
Top Review by Boomette
This is a great recipe for my son and even for us. I used small shell pasta. Instead of green onions, I used a red onion. I used dried parsley. Instead of throwing away the liquid of the salmon, I added it to the sauce to give it more taste. It was great. The whole dish is yummy. Thanks lrmgard :) Made for Bargain Basement tag game
- 5 cups farfalle pasta
- 1 teaspoon vegetable oil
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 2⁄3 cups milk
- 2 tablespoons cornstarch
- 1 cup frozen peas
- 1⁄2 cup light cream cheese, cubed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill weed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 7 1⁄2 ounces salmon, drained and broken into chunks
Directions See How It's Made
- In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
- Reserving 1/2 cup of the cooking liquid, drain and return the pasta to the pot.
- Meanwhile, in a saucepan, heat the oil over medium heat.
- Cook the onion and garlic until softened, about 2 minutes.
- Add the milk and heat until steaming.
- Whisk the corn starch with 2 tablespoons water.
- Stir into the milk mixture and cook, stirring, until thickened, 2 to 3 minutes.
- Add the peas, cheese, parsley, lemon juice, mustard, dill weed, salt and pepper.
- Stir until the cheese is melted.
- Add to the pasta and toss to coat, adding the reserved cooking liquid if desired.
- Gently stir in the salmon.