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Creamy Pasta with Salmon and Peas
Creamy Pasta with Salmon and Peas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious creamy salmon pasta with vibrant peas, perfect for busy weeknights and loved by the whole family.
Ingredients:
  • 3 cups whole dairy milk
  • 1 bay leaf
  • Pinch ground cloves
  • Zest of 1 lemon (about 1 tablespoon), divided
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 filets fresh salmon (4 ounces each)
  • 1 pound rigatoni pasta (or other shaped pasta)
  • 3 tablespoons unsalted butter
  • 1 small shallot, minced (about 1/4 cup)
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 12 ounces (2 cups) green peas, fresh or frozen
  • 2 ounces shredded parmesan cheese to garnish (optional)
  • Chopped fresh parsley to garnish (optional)
Instructions:
  • Position the oven rack 6 inches from the heating element. Preheat the broiler on high.
  • Prepare the pasta: Boil a 6-quart pot of water over medium-high heat. Once boiling, add the rigatoni and cook for 8 to 9 minutes following package directions until tender. Remember to stir occasionally to avoid clumping. Save 1 cup of pasta cooking water for sauce consistency. Drain the pasta and keep aside.
  • Prepare milk mixture to elevate flavors: In a small saucepan over low heat, combine milk, bay leaf, and ground cloves. Stir occasionally, ensuring the milk does not come to a boil while the pasta water heats up.
  • To make the béchamel sauce, melt butter in a 4-quart saucepan over medium heat. Sauté shallots and garlic until glossy, about 3 minutes. Whisk in flour to create a roux and cook for 1 minute. Remove the bay leaf from the simmering milk and slowly whisk it into the roux. Simmer gently over low heat for 3 to 4 minutes until thickened. Stir in lemon zest, salt, pepper, nutmeg, and peas. Keep warm over low heat, stirring occasionally.
  • Enhance the salmon: Mix the leftover lemon zest, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl. Line a baking sheet with foil, pour olive oil on top, and spread it evenly using your fingers. Coat the salmon fillets with oil, placing them skin side down on the sheet. Rub each fillet generously with the lemon-spice mixture.
  • Broil the salmon until the flesh turns opaque pink, for about 5 to 6 minutes.
  • Break the broiled salmon into walnut-sized pieces, discarding the skin. The salmon will naturally break down further when incorporated into the pasta later. Set aside.
  • Mix the salmon, pasta, and béchamel: Combine the pasta with the béchamel sauce and peas until the pasta is well coated. Gently add the salmon and adjust seasoning to taste. If the pasta is too thick, add splashes of reserved pasta water for a creamy texture.
  • Drizzle with Milk. Top with Parmesan cheese and parsley. Serve piping hot.

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