SALMON & ASPARAGUS PAPPARDELLE WITH LEMON CREAM
A delicious quick and easy salmon pasta that requires very few ingredients. The cream sauce is light and zingy thanks to the addition of lemon zest.
1 tablespoon lemon zest
1/2 cup cream
40 grams butter, cubed
1/3 cup finely grated parmesan
350 grams asparagus, stalky ends removed and cut into thirds
2 tablespoons lemon juice
400 grams Regal Salmon Wood Roasted Salmon
300 grams pappardelle pasta
Remove salmon from fridge and set aside.
Bring a large saucepan of heavily salted water to the boil.
Place lemon zest and cream in a large heavy based sauté pan, bring to a simmer.
Stir cubes of butter into cream sauce one by one.
Add the pasta to boiling water and cook until al dente. Once cooked, use tongs to transfer pasta to cream sauce. Add 3/4 of a cup of pasta water to cream sauce and stir to combine. Add parmesan cheese, bit by bit, until melted and incorporated.
Add asparagus to pasta water and cook for two minutes. Drain and add to pasta along with lemon juice.
Just before serving, add small chunks of salmon to pasta. Season with salt and pepper.