Asparagus Pasta Primavera
This is a lovely light springtime pasta dish which combines fresh asparagus, smoked salmon, dill and chives. Great for lunch on the deck or light supper. It works well with fresh egg pasta or with spaghetti or linguini from the supermarket. For a richer dish, add the flesh of an avocado, cut in crescent shapes.
About this Recipe
By: Sheridan Rogers
This is a lovely light springtime pasta dish combining fresh asparagus, smoked salmon, dill and chives. If using fresh egg pasta, look for different flavourings such as red capsicum or saffron. Flavoured olive oils are available at gourmet food stores, or use lemon myrtle -infused macadamia oil.
- fresh egg pasta 250g
- asparagus 1 bunch fresh, woody ends snapped off and cut in 5cm lengths
- garlic 1 clove, crushed
- extra virgin olive oil 2 tablespoons
- lemon, 1 , zest only
- smoked salmon 60g, cut into thin strips
- chives 1/2 bunch, snipped
- fresh dill 2 tablespoons, chopped
- Sea salt and freshly cracked pepper
- toasted pine nuts 1 tablespoon
Cook the pasta in a large pan of boiling salted water. Three minutes before end of cooking time, throw in the asparagus pieces. Remove from heat and drain well, retaining a little of the pasta cooking water.
While pasta cooks, combine the garlic and olive oil in a serving bowl. Add a little of the pasta cooking water, stir well and add the hot pasta and asparagus, tossing well to coat with oil.
Toss through the remaining ingredients, check seasoning, and serve immediately.