Creamy pasta with salmon and as­para­gus

Serves 4

Good (UAE) - - GOOD FOOD -

30g but­ter

1 bunch chives, chopped

90ml dry white wine or fish stock

250ml crème fraîche 30g fresh dill

Juice of 1⁄2 le­mon

200g as­para­gus, chopped

350g pasta

125g smoked salmon, chopped

1) Melt the but­ter in a saucepan and stir-fry the spring onions for about one minute, un­til soft. Add the dry white wine or stock and sim­mer un­til slightly re­duced. Stir in the crème fraîche and sea­son to taste with dill and some le­mon juice. Set aside.

2) Blanch the as­para­gus for one minute in boil­ing wa­ter. Drain and rinse un­der cold run­ning wa­ter.

3) Cook the pasta in a large saucepan of boil­ing salted wa­ter un­til al dente. Drain and stir in the spring onion and crème fraîche mix­ture, then the as­para­gus and smoked. Serve im­me­di­ately.

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