Smoked Salmon Tortellini with Bechamel Sauce Popular Recipes

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Smoked Salmon Tortellini with Bechamel Sauce

"I derived this recipe after tasting something comparable at a restaurant. It is splendidly wealthy and filling."

Ingredients :

2 (9 ounce) applications cheese tortellini
1 1/four cups milk
1/four small onion
1 bay leaf
2 entire cloves
1 pinch floor nutmeg
1/four cup butter
1 pink bell pepper, chopped
half of pound fresh asparagus, trimmed and quartered
10 oz sparkling mushrooms, sliced
1 pound smoked salmon, chopped
2 tablespoons all-purpose flour

Instructions :

Prep : 15M	Cook : 8M	Ready in : 50M

Bring a huge pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a big bowl.
In a saucepan over low warmth, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 mins. Remove from heat, and discard the onion, bay leaf, and cloves.
Melt 2 tablespoons butter in a huge skillet over medium heat. Stir inside the pink bell pepper and asparagus, and cook about 3 minutes. Stir inside the mushrooms, and hold cooking until tender. Mix inside the smoked salmon, reduce heat to low, and cook dinner till heated through.
Melt the last 2 tablespoons butter in a saucepan over medium warmth, and slowly whisk in the flour till easy. Thoroughly mixture within the warmed milk. Stir into the skillet with the salmon combination.
Spoon the salmon and sauce combination into the bowl with the cooked pasta, and toss to coat.

Notes :

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