Recipe

Pappardelle Al Sugo Di Limone Con Asparagi E Salmone Affumicato Pappardelle In Lemon Cream Sauce With Asparagus And Smoked Salmon Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 5 months ago An easy quick-cooking pasta dish for the family or for company. Grated reggiano would be a good selection and a fine wine of your choice, A salad of baby greens and choice extra virgin olive oil with an assortment of vinegars on the table. How about ... More Prep:10m Cook:30m Servings:4	Mystic_rive
	delicious italian fare from oregano from italy check out their tiramisu recipe it is yummy

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Fans

bluewatera

justjakesm

auntybea

c2max

donman

misterpete

trigger

Ingredients

1 pound asparagus

2 large shallots

2 lemons

1/4 pound sliced smoked salmon (optional)

1 pound dried pappardelle or fettuccine

3 tablespoons unsalted butter

3/4 cup heavy cream

Directions

Trim asparagus and diagonally cut into 1/4-inch-thick slices, or leave whole as a garnish.

Finely chop shallots.

Finely grate enough lemon zest to measure 1 and 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.

Cut salmon into 2 x 1/2-inch strips.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.

Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.

Reserve water in pot over low heat, covered.

Drain asparagus and set aside some asparagus tips for garnish.

In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.

Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil.

Cook pasta in boiling water, stirring occasionally, until 'al dente' and ladle out and reserve 1 cup pasta water.

Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.

Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta garnished with reserved asparagus tips and remaining salmon.

That's it! Buon Appetito!

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Comments

trigger 1 year, 5 months ago said:
Joymarie so nice of you to post this recipe just in time for Asparagus season. I will make mine with fettuccine this time.
Michael

misterpeter 1 year, 5 months ago said:
Right up my alley.. a joy to serve to guests i would imagine and will soon find out for sure. another high 5!

auntybea 1 year, 5 months ago said:
Looks lovely, JoyMarie!

donman 1 year, 5 months ago said:
Sounds wonderful Joy :)

bluewaterandsand 1 year, 5 months ago said:
Wow, Excellent recipe, JM.

justjakesmom 1 year, 4 months ago said:
Sounds and looks good enough for company. 5 Forks!

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