Smoked Salmon Tortellini with Bechamel Sauce Recipe
- 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
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.