Wednesday, February 13, 2019

Creamy Pasta With Salmon and Asparagus



Creamy Pasta With Salmon and Asparagus









Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.

Ingredients

·         1 pound dried bow tie pasta or farfalle
·         2 cups chopped asparagus spears cut into 1-inch pieces
·         2 cups heavy cream
·         Zest of 2 Meyer lemons use 2-3 regular lemons if you can't find Meyer lemons
·         ½ cup freshly grated Parmesan cheese
·         1/8 cup chopped fresh dill fronds plus more for garnish
·         2 cups flaked cooked salmon
·         kosher salt and freshly ground pepper

Instructions

1.     Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté. When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw
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Full Instruction : Click Here