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
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!