Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette Recipe

Ingredients for Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette

• Farfalle Pasta
• Salt to taste
• Water
• 1 pound asparagus
• 1/4 cup extra virgin olive oil
• Fresh Lemon Juice
• Pistachio Nut
• 4 ounces smoked salmon
• Salt And Pepper
• Fresh Parsley

How to Make Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette

1. Cook 8 oz farfalle pasta in 4 cups salted boiling water according to package directions. Drain and rinse under cold water; pat dry.
2. **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.
3. Toss the cooked pasta with the vinaigrette.
4. 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.
5. Add 4 ounces smoked salmon, cut into 1/2-inch strips, to the pasta.
6. Add the asparagus to the pasta and toss gently.
7. Stir in 2 tablespoons chopped fresh parsley.
8. 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.