Active time: 20 min Start to finish: 30 min
Recipe information
Yield
Makes 4 main-course servings
Ingredients
1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips
Preparation
Step 1
Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
Step 2
While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
Step 3
Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
Step 4
Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
