This spring time pasta dish is an easy weeknight meal or dinner to share with friends.
Equipment
Large pot
Colander
Deep skillet
Ingredients
1 pkg (350 g) fresh fettuccine pasta
3 tbsp (45 mL) butter
12 oz (375 g) asparagus, trimmed
1 cup (250 mL) 35% whipping cream
1 1/2 tsp (7 mL) grated lemon zest
4 oz (125 g) smoked salmon, cut into strips
1/4 tsp (1 mL) each, salt and pepper
2 tbsp (30 mL) each, chopped fresh chives and parsley
Directions
In a pot of boiling salted water; cook fettuccine for about 6 minutes or until al dente. Drain and keep warm.
Meanwhile, in a large, deep skillet, melt butter over medium heat. Sauté asparagus for 3 minutes. Add cream, lemon zest, salt, and pepper; bring to a boil.
Add pasta and smoked salmon; toss well to coat. Remove from heat and toss with chives and parsley to serve.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.