Asparagus and smoked salmon pasta
- Preparation 35 min
- Cooking 20 min
- Servings 4
- Freezing Absolutely
This recipe brings a different and interesting side . Of course, you got to love asparagus otherwise this recipe is not for you. The smoked salmon add a nice touch that will please you, I swear!
Cook mode
Add to favorites
Ads
Ingredients
- 1 pound small asparagus, tails removed and cut in 2’’ pieces (reserve heads separately)
- Zest from a lemon
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 big garlic clove, finely chopped
- 2 shallots, finely chopped
- tablespoon white wine
- 500g penne
- 150g smoked salmon, coarsely chopped
Preparation
- Bring a big pan filled with salted water to a boil and add the asparagus body only, not the heads! Cook for 8-10 minutes until they are soft and very well cooked. Remove with a skimmer to leave cooking water in the pan. Reserve 1/2 cup of asparagus cooking water. Drain asparagus and set aside.
- In a food processor, add the cooked asparagus along with the olive oil, blend until smooth. Set aside.
- Add the pasta in the cooking water then cook al dente following instructions on the box. Reserve 1/2 cup of cooking water before pouring in a strainer. Rince with cold water, drain well and throw back in the pan.
- In a skillet at medium heat, melt the butter then add the asparagus heads. Cook for 2-3 minutes while stirring often. Add the garlic, shallots, white wine, season with salt and pepper then stir well. Cook for 2-3 minutes again until asparagus heads are cooked but still crunchy. Throw in the pan with the pasta along with the asparagus puree.
- Put back the big pan on medium heat. Add the parmesan along with 1/4 cup of cooking water then stir well. Continue heating while stirring, for 3-4 minutes, to warm it all up! Remove from heat, add the salmon and stir well. Serve immediately and cover with fresh parmesan! Add a bit of cooking water to make it creamier, if necessary.
Ads
Our sommeliers suggest
CASTEL SANS-FAÇON CHARDONNAY / VIOGNIER
With this type of meal with creamy texture, we take out the round chardo! Here is a blend with viognier, it develops accents of riper peaches extremely seducing!
See the product
American Jesus Pale Ale, Hopera
This pale ale offers notes of grapefruit and tropical fruits that will harmonize with salmon, while the moderate bitterness of the beer will evoke that of the asparagus. It’s a fruity pairing without any fruit!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
CASTEL SANS-FAÇON CHARDONNAY / VIOGNIER
With this type of meal with creamy texture, we take out the round chardo! Here is a blend with viognier, it develops accents of riper peaches extremely seducing!
See the product
American Jesus Pale Ale, Hopera
This pale ale offers notes of grapefruit and tropical fruits that will harmonize with salmon, while the moderate bitterness of the beer will evoke that of the asparagus. It’s a fruity pairing without any fruit!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Ads
Add to my favorites
Ads