This is just beautiful for a spring dinner, and it really couldn't be easier. The full recipe makes four servings. I cut it in half which made enough for my dinner and then a light lunch the next day.
Pasta with Spring Asparagus and Smoked Salmon
Ingredients:
1 lb asparagus
4 cups penne pasta
1 cup chopped smoked salmon (8 oz/250
g)
1/4
cup minced fresh dill
1/4 cup minced parsley
2 tablespoons extra-virgin olive oil
2 tablespoons prepared horseradish
1/4 cup light sour cream
1/4 cup ricotta cheese
Directions:
Snap off woody ends of asparagus; cut
stalks into 1-inch (2.5 cm) pieces. Set aside.
In large pot of boiling salted water, cook
pasta for 7 minutes. Add asparagus and cook until pasta is tender but firm,
about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and
return pasta mixture to pot.
Add reserved cooking liquid, salmon, ricotta,
dill, oil and horseradish; toss to combine. Garnish each serving with sour
cream.
Coming June
7: Death by Beach Read: The ninth Lighthouse Library book by Eva Gates
