|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|
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.
Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.
Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.
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.