Light penne with asparagus and smoked salmon
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 623 / Protein 38g / Carbohydr. 96g / Fat 9g
Ingredients (4 servings)
|500 g||whole-wheat pasta (e.g. penne)|
|450 g||green asparagus|
|400 g||smoked salmon|
|80 g||goat cream cheese|
|olive oil for frying|
frying pan, large saucepan, zester, pasta tongs, sieve, citrus press, cooking spoon, cutting board, knife
Rivaner, dry, 2011
A Rivaner is the perfect companion for this dish. It is mildly acidic, but still palatable and fruity. However, it cannot be stored for long and should therefore be drunk young.
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 –10 min. until al dente. Drain, save some of the pasta water and set aside.
large saucepan, sieve
500 g whole-wheat pasta / salt
Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.
cutting board, knife
450 g green asparagus
Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.
zester, citrus press
2 lemons / 3 sprigs thyme / 0.5 bunch dill
Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.
frying pan, cooking spoon
olive oil for frying
Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.
salt / pepper
Combine fresh goat cheese with dill and the remaining lemon zest and juice. Top pasta with a dollop of the cheese and add smoked salmon on top to serve.
80 g goat cheese / 400 g smoked salmon