Ingredients for Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette
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How to Make Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette
- Cook 8 oz farfalle pasta in 4 cups salted boiling water according to package directions. Drain and rinse under cold water; pat dry.
- **Prepare the Vinaigrette:** Whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped pistachios, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Toss the cooked pasta with the vinaigrette.
- Snap off the tough ends of 1 pound asparagus. Steam or boil until tender-crisp, about 2-3 minutes depending on thickness. Immediately rinse under cold water to stop cooking and cut into 1/2 to 1-inch pieces.
- Add 4 ounces smoked salmon, cut into 1/2-inch strips, to the pasta.
- Add the asparagus to the pasta and toss gently.
- Stir in 2 tablespoons chopped fresh parsley.
- Refrigerate for at least 2 hours to allow flavors to meld. Remove from refrigerator 30 minutes before serving to allow it to come to room temperature.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
17g
Fat
31g
Carbs
24g
