Tuesday

SMOKED SALMON & ASPARAGUS RIGATONI

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 3459kj

✦ 500g rigatoni

✦ 300ml tub thickened cream

✦ 1 bunch asparagus, trimmed, blanched, sliced

✦ ¼ cup dill leaves, plus extra sprigs to serve

✦ 2 tbsp capers

✦ 1 lemon, zest finely grated, juiced

✦ 50g sliced smoked salmon, torn

✦ 4 poached eggs, to serve (see tip)

1 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well, reserving ¼ cup of cooking liquid. Return to pan.

2 Add cream, asparagus, dill, capers, lemon zest and juice, and reserved cooking water to the pasta. Toss well over low heat.

3 Gently toss salmon through. Season. Divide among bowls. Top each with a poached egg and extra dill sprigs.

TIP Poach eggs in a frying pan of simmering water with a splash of vinegar. Simmer, splashing with hot water, 1-2 mins until cooked to your taste.