Ingredients
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2 tablespoons olive oil
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2 tablespoons white flour
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1 teaspoon fresh ground black pepper
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1 lb pasta (dry or fresh, any shape will work, penne, fettucine, rotini, etc.)
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2/3 cup low-fat parmesan cheese, grated
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2 1/2 tablespoons pesto sauce (homemade or store-bought in jar)
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chopped fresh parsley, to sprinkle on completed dish
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2 cups 1% low-fat milk
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3/4 lb boneless skinless salmon, seared and then broken with fork into chunks
Instructions
- Boil water in large pot for pasta.
- Heat oil in large nonstick pan and then add in flour until pasty. Gradually whisk in milk while stirring constantly until slightly thickened. Season with pepper.
- Add pasta to boiling water and set timer as directions advise. If pasta is done before the sauce, toss with a bit of olive oil so it doesn't stick.
- Whisk in Parmesan cheese and pesto until thoroughly mixed. Heat for a few minutes on low until thickened.
- Stir in salmon just before serving and heat through.
- Add pasta to salmon mixture and gently toss.
- Sprinkle parsley on completed dish.