Step 1/6
- 500 g whole-wheat pasta
- salt
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.
Step 3/6
- 2 lemons
- 3 sprigs thyme
- 10 g dill
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.
Step 5/6
Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.
Step 6/6
- 80 g goat cheese
- 400 g smoked salmon
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.