Ingredients
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1 lb penne or 1 lb other short pasta
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1 lb asparagus, cut into 1 & 1/2 in. pieces
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3 tablespoons shallots, finely chopped
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1 tablespoon butter
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2/3 cup half-and-half
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1 tablespoon lemon zest, julienne, grated
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4 -6 ounces smoked salmon or 4 -6 ounces nova lox
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3 tablespoons fresh dill, chopped divided
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1/2 teaspoon salt
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2 tablespoons locatelli cheese or 2 tablespoons parmesan cheese
Instructions
- Cook pasta in plenty of boiling salted water per package directions. (al dente).
- Melt butter in frying pan and add shallots.
- Sautee’ 1-2 minutes until they begin to sweat.
- Add asparagus and continue to sautee’ until crisp-tender.
- Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
- Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.