Ingredients
1 lb smoked salmon
1 cup edamame or sugar snap peas, shelled
Sauce:
1/2 cup butter
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 cup grated mozerella cheese
1/4 dry white wine
1 tbsp sun dried tomatoes, pureed
garlic oil to taste
1 tbsp dried dill (optional)
pepper to taste
1 pkg tortellini
salted water
Preparation
Preparation time: 20 minutes (less time if you purchase grated cheese) Cooking time: 15 minutes
Flake the salmon and set aside in a large mixing bowl.
In a 1 quart sauce pan, melt the butter over medium low heat, add milk, wine, tomatoes, dill, garlic oil and pepper. Stir constantly until the cheese is melted and some of the liquid is evaporated. The consistancy should be creamy (about 10 minutes).
In the mean time, in a 2 quart sauce pan, bring 8 cups of salted water to boil and add tortellini. Cook according to package instructions until adente. During the last 1 minute of cooking time, add the edamame peas. When it is done cooking, remove from heat and allow to sit in the hot water for 2 minutes and then drain well.
Combine the sauce with the tortellini and salmon and toss gently.
