Smoked Salmon And Asparagus Primavera Pasta Recipes

WILD ALASKAN SMOKED SALMON PASTA PRIMAVERA

Steps:

• Cook the pasta according to directions on the package.
• While the pasta is cooking, prepare the sauce:.
• Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
• add in the garlic and cook another minute.
• Add the heavy cream and bring to a boil.
• Add in the shredded cheese and stir until well combined.
• Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
• Eat and enjoy!

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM

Steps:

• Cook pasta in plenty of boiling salted water per package directions. (al dente).
• Melt butter in frying pan and add shallots.
• Sautee' 1-2 minutes until they begin to sweat.
• Add asparagus and continue to sautee' until crisp-tender.
• Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
• Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

ONE-POT SPRING PASTA WITH SMOKED SALMON

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
• Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS

Steps:

• Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
• While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

SMOKED SALMON AND ASPARAGUS PRIMAVERA PASTA

Steps:

• Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
• Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.