Light penne with asparagus and smoked salmon

Light penne with asparagus and smoked salmon

31 ratings

Antoine, photographer


„Light and fresh - a must-have in every cooking repertoire!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
whole-wheat pasta (e.g. penne)
450 g
green asparagus
400 g
smoked salmon
80 g
goat cream cheese
2
lemons
3 sprigs
thyme
½ bunch
dill
olive oil for frying
salt
pepper
Metric
Imperial
  • 500 g whole-wheat pasta (e.g. penne)
  • 450 g green asparagus
  • 400 g smoked salmon
  • 80 g goat cream cheese
  • 2  lemons
  • 3 sprigs thyme
  • ½ bunch dill
  • olive oil for frying
  • salt
  • pepper

Utensils

  • frying pan
  • large saucepan
  • zester
  • pasta tongs
  • sieve
  • citrus press
  • cooking spoon
  • cutting board
  • knife

Enjoy with

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.

Nutrition per serving

Cal
623
Protein
38g
Fat
9g
Carb
96g

Step 1/6

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.
  • 500 whole-wheat pasta
  • salt
  • large saucepan
  • sieve

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.

Step 2/6

Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.
  • 450 green asparagus
  • cutting board
  • knife

Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.

Step 3/6

Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.
  • 2 lemons
  • 3 sprigs thyme
  • ½ bunch dill
  • zester
  • citrus press

Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.

Step 4/6

Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.
  • olive oil for frying
  • frying pan
  • cooking spoon

Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.

Step 5/6

Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.
  • salt
  • pepper

Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.

Step 6/6

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 goat cheese
  • 400 smoked salmon
  • pasta tongs

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.