Simple Salmon Pasta
Make the sauce early in the day (when it's still cool) and refrigerate it until you're ready for dinner. Then just reheat it gently while the pasta cooks.
1 1/2 cups
213-g can red or pink
, (3 cups dry macaroni)
- In a saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until wilted, about 5 minutes. Stir in the flour and cook for a minute or two, then whisk in the milk. Cook, stirring constantly over medium heat, until the sauce begins to thicken and bubble. Dump in the frozen peas and cook until sauce returns to a simmer.
- Now, open the can of salmon and drain the juice into the sauce. Stir until smooth. Pick through the salmon, removing skin and bones and whatever other gross bits your kids may find disgusting. Flake the salmon into large chunks and gently stir into the sauce along with the parsley and Parmesan. Remove from heat.
- Cook the pasta in lots of boiling water until tender but not mushy. Drain thoroughly, then dump into a bowl. Add the sauce and toss gently to mix. Season to taste with salt and pepper.