This is a perfect match between the egg pasta and the
smoked and sweet flavours of this recipe.
(for 4 people)
Farfalle Tonde pasta 9 oz
Whipping cream 3/4 cup
Smoked salmon 5 oz
Butter 3 tbs
Green asparagus 10 stems
Chopped italian parsley 1 tablespoon
Salt, Pepper to taste
1 Peel the asparagus and remove their white ends. Boil
them in salted water for ten to twelve minutes. Drain them
and cut them in pieces.
2 In a saucepan, warm the butter; add the asparagus and
salmon cut in thin strips. Dilute with the heavy cream and
season with salt and pepper.
3 Cook the pasta in plenty of salted water. Drain. Add the
sauce and a couple of tablespoons of cooking water. Serve
with a sprinkle of chopped parsley.
There are different varieties of asparagus: green, purple
and white.
In any case, they have to be very fresh. To make sure they
are fresh, try to bend them. They must snap which means
that they are fresh.
