Tues­day

SMOKED SAL­MON & AS­PARA­GUS RI­GA­TONI

Woman’s Day (Australia) - - Food To Love -

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.

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