Smoked Salmon Tortellini With Bechamel Sauce

Ingredients

• Servings: 8
• 2 (9 ounce) packages cheese tortellini
• 1 1/4 cups milk
• 1/4 small onion
• 1 bay leaf
• 2 whole cloves
• 1 pinch ground nutmeg
• 1/4 cup butter
• 1 red bell pepper, chopped
• 1/2 pound fresh asparagus, trimmed and quartered
• 10 ounces fresh mushrooms, sliced
• 1 pound smoked salmon, chopped
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. drain, and transfer to a large bowl.
• in a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. remove from heat, and discard the onion, bay leaf, and cloves.
• melt 2 tablespoons butter in a large skillet over medium heat. stir in the red bell pepper and asparagus, and cook about 3 minutes. stir in the mushrooms, and continue cooking until tender. mix in the smoked salmon, reduce heat to low, and cook until heated through.
• melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. thoroughly blend in the warmed milk. stir into the skillet with the salmon mixture.
• spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.