Pasta with smoked salmon and green asparagus in a paprika and pepperoni sauce

Ingredients for 3 servings:

• 250 g tagliatelle, or pasta as desired
• 200 g smoked salmon
• 500 g asparagus, green
• 330 g cream cheese (chili peppers)
• 2 cloves of garlic
• 1 onion(s), white
• ½ pack of Italian herbs, frozen
• 80 ml white wine
• Fat for frying with a buttery note
• 1 salt and pepper
• chili powder
• Spice mix for wok dishes
• Spice mix for fish & scampi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Quick and easy pasta with aromatic smoked salmon and fresh asparagus

Cook the pasta in salted water according to the package instructions. Trim the ends of the green asparagus and cut the stalks into 2 cm long pieces. Five minutes before the pasta is ready to cook, add the asparagus pieces. Peel and dice the onion and garlic. Cut the smoked salmon into 2 x 2 cm pieces. Heat a little fat in a pan over medium heat and sauté the onions and garlic. Add the salmon, increase the heat to high, add the spices and herbs, and turn the heat to full. Deglaze with white wine. Drain the pasta and asparagus, reserving the pasta water. Add the asparagus to the pan and add the cream cheese. Simmer for five minutes over medium heat, then add the pasta water until creamy. Serve the pasta with the sauce.