Ingredients

  • 340 gr (12 onces) three colors rotini
  • ½ bag (125 gr) sliced leeks Les Culture de chez nous
  • 2 fine crushed clovers of garlic
  • 22 ml (1½ tbsp) butter
  • 22 ml (1½ tbsp) olive oil
  • 250 ml (1 cup) chicken broth
  • 250 ml (1 cup) milk or cream 15%
  • 60 ml (4 tbsp) flour
  • 250 ml (1 cup) small peas
  • 10 ml (2 tsp) lemon juice
  • 424 ml (15 onces) can salmon drain and flake ( 2 little cans)
  • 15 ml (1 tbsp) capers
  • Salt and pepper
  • Fresh cut parsley
LeeksFind our bag in yourlocal grocery store

Preparation

  • Cook pastes in boiling water as showed on the package.
  • Drain and reserve.
  • In a saucepan, fry leeks, garlic in butter and oil, medium heat about 2 minutes.
  • Sprinkle with flour, cook 1 minute in stirring.
  • Pour chicken broth and the milk or cream gradually on the flour in mixing.
  • Continue to mix until the sauce boil and get thicker.
  • Add peas, salmon, lemon juice and capers.
  • Salt and pepper if desire and mix well.
  • Reheat the sauce without boiling.
  • Top the rotini with sauce.
  • Garnish with fresh cut parsley.

Chef's notes

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