Pasta with asparagus and smoked salmon is made with only 5 ingredients. As with many Italian dishes of pasta, the rule of thumb is to keep it simple.
The most intense flavour in this dish comes from the smoked salmon. You could substitute this with smoked trout or smoked mackerel. The addition of lemon helps to keep an otherwise rich dish, a little more on the light side.
We have chosen to serve our pasta with asparagus smoked salmon, over our favourite pasta, bucatini. Bucatini is like a long, hollow tube of pasta that holds rich and creamy sauces excellently.
Creamy pasta with asparagus and smoked salmon – serves 4 – 6
- 14 – 16 oz bucatini pasta
- 1 cup heavy cream
- 8 oz asparagus, trimmed and cut into 2 inch pieces
- 4 – 6 oz smoked salmon, with the skin removed and the fish flaked into pieces
- Zest of 2 lemons
- Juice of 2 lemons
- First prepare the sauce. In a deep saucepan or frying pan, add the cream and bring to a boil.
- Meanwhile, in another pan, cook the pasta according to the instructions on the packaging
- Add the asparagus, 1/4 tsp salt and 1/4 tsp black pepper, then reduce the heat and simmer, uncovered for 3 minutes or until the asparagus turns bright green.
- Add the fish, lemon juice and lemon zest to the sauce and continue cooking for a minute or 2.
- As soon as the pasta is cooked, lift it from the water and place it directly into the sauce. Add some of the pasta water to help loosen the sauce if required.
- Serve immediately.
Normally, the Italians don’t add Parmesan cheese to a pasta dish that has fish.