Ingredients
- 400g penne
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 1 Tbsp unsalted butter
- 2 tsp baby capers, finely chopped
- 2 bunches asparagus, sliced
- 1 tsp paprika
- ½ cup white wine
- 2 tsp Dijon mustard
- 150ml cream
- 200g smoked salmon, finely sliced
- ½ cup grated parmesan
- 1 bunch dill, chopped
Penne with smoked salmon and asparagus
Method
Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente. Drain well.
Sauté the onion and garlic in butter for 3 minutes, until softened. Add the capers, asparagus and paprika and cook for 3 minutes. Pour in the wine, mustard and cream and simmer until just thickened.
Mix in the pasta, salmon, parmesan and dill, toss well, then serve.
Submitted byFast Ed
Tips and Tricks
You know asparagus is going bad when the tips begin to turn dark green – It is still safe to eat at this point if you cut off the tips and cook immediately.
Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.
Store fresh dill with stems in a glass of water or wrapped in paper towel inside a plastic bag.
