With this dish, you can either use freshly grilled salmon or canned wild salmon. This pasta can be the entrée, or the perfect side to your BBQ'd dinner. The lemon zest we use in this recipe blends perfectly to enhance the flavour of our Herb and Garlic Goat Cheese.
Goat Cheese In This Recipe
6 cups dried pasta - bow-tie, rigatoni, or penne all work great (cook according to directions)
2 cups chopped fresh asparagus
1 cups frozen green peas
½ cup butter or vegan butter
½ cup all-purpose flour
4 cups of milk
2 cloves garlic, minced
¼ tsp salt & pepper
1 brick of Great Lakes Goat Dairy Herb and Garlic Goat Cheese, grated
Zest of one large lemon
Juice of one large lemon
1 tsp dried dill
2 cups cooked salmon, cut into chunks, or 3 cans wild salmon
½ brick of Asiago Great Lakes Goat Dairy Cheese, grated
Freshly ground pepper
Cook pasta according to directions, adding asparagus and peas during last 3 minutes of cooking time.
Drain excess water
While pasta is cooking, prepare the sauce:
Melt the butter in a medium saucepan & add minced garlic when melted.
Let simmer for about a minute.
Add the flour, salt, and pepper, and whisk over low heat for a few minutes.
Slowly add the milk, stirring constantly.
Continue adding and stirring the milk until smooth and thickened.
Remove from heat. Add the grated Great Lakes Goat Dairy Herb and Garlic Goat cheese, the lemon zest, the lemon juice, and the dill.
Stir together until the cheese is melted.
Add the pasta and vegetables to a large mixing bowl. Add the salmon and the sauce. Toss gently until the sauce is coating all the ingredients.
Serve immediately with grated Great Lakes Goat Dairy Asiago cheese and freshly ground pepper.
Prep Time: 20 mins
Cook Time: 30 mins
Leave a comment