Light penne with asparagus and smoked salmon
Editorial Team at Kitchen Stories
large saucepan, sieve, cutting board, knife, zester, citrus press, frying pan, cooking spoon, pasta tongs
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How to prepare green asparagus
How to zest citrus fruits
Nutrition per serving
- 250 g whole-wheat pasta
- large saucepan
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.
- 225 g green asparagus
- cutting board
Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.
- 1 lemons
- 1½ sprigs thyme
- 5 g dill
- citrus press
Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.
- 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.
Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.
- 40 g goat cheese
- 200 g 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.
Enjoy your meal!