Tasty Salmon, Asparagus and Lemon Pasta recipe
Most the of ingredients in this tasty Salmon pasta is most likely in your fridge.All you have to do is pour yourself a glass of Sauvignon Blanc, stir a few things up and get ready for a taste sensation of note.
Ingredients
350g pasta (farfalle, penne, rotini or other stubby pasta shape)
2 Tbsp olive oil
2 cloves garlic, peeled, thinly sliced
450g very thin asparagus spears, trimmed, cut into 1/2-inch lengths
225g skinless salmon filet, cut into 2cm pieces
1/4 tsp red pepper flakes
Zest and juice of 1 lemon
1/2 cup black olives, roughly chopped
1/2 cup panko bread crumbs
1 cup dry white wine
1/4 cup roughly chopped flat-leaf parsley or fresh dill weed
Kosher salt and fresh black pepper, to taste
1/2 cup grated Romano or Parmigiano-Reggiano cheese (optional)
Directions
Bring 5.4L to boil in a stock pot. Add the pasta, and cook for one minute less than the package recommends. Drain (reserve 2 cups of the cooking water), and set aside. Do not rinse the pasta.
In a large (30cm) nonstick frying pan, heat the olive oil over low-medium heat. Add the garlic and asparagus and cook, stirring or shaking the pan occasionally, for 2-3 minutes; the asparagus should be just barely beyond raw. Stir in the salmon pieces and red pepper flakes, and continue cooking for 2-3 minutes. When the salmon no longer looks raw, mix in the lemon zest and juice, black olives, panko, wine and parsley or dill, and let everything cook together for 1 minute. Toss occasionally; the salmon pieces will break up a bit. Season with salt and pepper to taste.
Add the pasta to the pan, along with 1 cup of the pasta cooking water. Cook, stirring frequently, until most of the liquid is absorbed. If you are opting for the cheese, add the cheese now, and stir until the cheese melts.
Top with plenty of black pepper, and serve hot.
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