Serve with 1 cup arugula on top of each plate.
4 cups bow tie pasta
2 cups snow peas, chopped
1⁄2 cup frozen peas
1 1⁄2 cups milk, your choice
2 cans (6 oz/170 g) sockeye salmon, drained
- In a Multipurpose Pot, cook pasta according to package directions. Stir in snow peas and frozen peas for last 1 min of cooking. Strain and reserve 1 cup pasta cooking water.
- Meanwhile, in a sauté pan, combine sauce mix with milk. Whisking constantly, bring to a boil over medium-high, reduce heat, and simmer 3 min or until thickened.
- Stir in drained pasta and veggies and salmon. If needed, stir in some of the reserved pasta cooking water, a little at time, to reach desired consistency.