Penne Salmone

• 6 Tablespoons butter
• 1 Tablespoon plain flour
• 150 Grams smoked salmon, in small chunks
• 1 Small onion, chopped fine
• 1 Clove garlic, chopped fine
• 1 Cup sugar snaps, coarsely chopped
• 1 Cup craime fraiche
• 1 Cup parmesan cheese, grated
• 1/2 Cup mushrooms, sliced
• 1 Teaspoon lemon zest
• a little fresh chopped dill
• Penne pasta for 2 persons

1. 1) Cook the penne in water with a litle salt
2. 2) Melt the butter in a large skillet on medium heat
3. 3) Saute the onion until tender
4. 4) Stir in the flour and garlic
5. 5) Keep stiring and gradually add in the creme fraiche
6. 6) Heat until just below boiling point
7. 7) Gradually stir in the cheese
8. 8) Keep stiring until the sauce is smooth
9. 9) Add some water from the cooking pasta, if the sauce is too thick
10. 10) Stir in the beans and mushrooms
11. 11) Cook over a low heat for 4 minutes
12. 12) Stir in the smoked salmon and the lemon zest
13. 13) Cook for another 2 minutes
14. Serve over the penne, sprinkle with the fresh dill and fresh ground pepper

butter, flour, salmon, onion, clove garlic, sugar snaps, craime fraiche, parmesan cheese, mushrooms, lemon zest, dill, pasta

Taken from www.epicurious.com/recipes/member/views/penne-salmone-51166421 (may not work)