Penne with Asparagus and Smoked Salmon
Penne with Asparagus and Smoked Salmon
Author: Carolyn Butterfield Lake Stevens, WA
Ingredients
- 1 pound fresh asparagus spears, cut on a diagonal (2-3” in length)
- ¼ cup unsalted butter
- 1 clove garlic, peeled and minced
- ¼ teaspoon fresh cracked black pepper
- ¼ cup pinot grigio or other dry white wine
- ¾ cup half & half
- ½ cup heavy cream
- ½ teaspoon kosher salt
- 8 ounces smoked salmon
- 1 pound penne pasta (dry weight) boiled /cooked according to package directions and drained
- ½ cup pine nuts, toasted
- ½ cup fresh grated asiago cheese
Instructions
- Bring a large stock pot of salted water to a boil.
- Add the asparagus and blanch uncovered for about 2-3 minutes just until tender.
- Drain asparagus and set aside. In a large skillet over medium heat melt the butter.
- Toss in the cooked asparagus, garlic, and pepper. Increase heat to high and add the wine.
- Stir constantly for 2 minutes. Reduce heat back to medium and add the half & half, cream and salt.
- Gently break up the smoked salmon into bite sized pieces and add to the skillet.
- Simmer for 3-4 minutes just until salmon is heated thru, stirring occasionally being careful not to break up the salmon too much.
- Toss in the cooked penne and stir until it’s evenly coated with the cream and asparagus mixture.
- Serve garnished with toasted pine nuts and asagio cheese.