Asparagus and smoked salmon pasta
- Preparation 35 min
- Cooking 20 min
- Servings 4
- Freezing Absolutely
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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
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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.