Fettucine with Smoked Salmon and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A green salad is all you need to make this pasta its creaminess sharpened with a touch of horseradish into a complete dinner. When shopping, it's helpful to know that egg noodles are usually sold coiled into small nests. Ingredients:
8- to 9-oz dried egg fettuccine |
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces |
1 cup heavy cream |
1 tablespoon drained bottled horseradish |
2 tablespoons chopped fresh dill |
6 oz smoked salmon, cut into 1/2-inch-wide ribbons |
Directions:
1. Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
2. While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
3. Cooks' note: ·For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water.
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