Creamy Smoked Salmon And Asparagus Pasta
250g farfalle pasta
15ml olive oil
1-2 courgettes, thinly sliced into ribbons
250g asparagus, cut into 5cm pieces and blanched
250ml sour cream
10ml grated lemon zest
30ml lemon juice salt and black pepper
150g smoked salmon or trout, roughly chopped
15ml chopped dill Cook the pasta in boiling salted water until al dente. Drain and reserve about 80ml of the cooking liquid.
Heat the oil in a large pan and gently fry the courgettes and asparagus for a minute. Stir in the sour cream, lemon zest and juice. Bring to the boil.
Add the drained pasta and season. Stir in the smoked salmon and dill. If the sauce is too thick, add a little of the reserved pasta cooking liquid to thin it. Serve immediately.
Serves 4.
Recipes
en-za
2022-08-10T07:00:00.0000000Z
2022-08-10T07:00:00.0000000Z
https://thepostza.pressreader.com/article/281840057440659
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