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Penne with green asparagus and salmon

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Ingredients for 4 servings:

  • 400g penne
  • 500 g asparagus, green
  • 200 g smoked salmon
  • 300 g cocktail tomatoes
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

While the penne is cooking al dente according to the package instructions, peel the lower third of the green asparagus and trim away any woody parts. Cut the asparagus into 2-3 cm long pieces and fry in a non-stick pan with a little olive oil for about 5 minutes. Deglaze with 2-3 ladles of the pasta water and let it simmer for a while. Quarter or halve the tomatoes, chop the salmon into small pieces and add to the pan with the asparagus. Drain the pasta, reserving the pasta water as a precaution, and immediately add the pasta to the pan. Let everything cook together for a little longer and season with salt and pepper. If it is too dry, add more pasta water to the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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