Gemelli with Asparagus, Smoked Salmon, and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 30 min Ingredients:
1 lb gemelli or other corkscrew pasta such as rotini or rotelle |
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces |
2/3 cup heavy cream |
2 teaspoons finely grated fresh lemon zest |
1/4 cup chopped fresh dill |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips |
Directions:
1. Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
2. While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
3. Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
4. Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
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