Linguine with Salmon and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 ounces uncooked linguine |
4 ounces fresh asparagus, cut into 2-inch pieces |
3/4 cup milk |
1/2 (8-ounce) package cream cheese, softened and cut into cubes |
2 tablespoons chopped fresh dill |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 cup grape or cherry tomatoes, halved |
4 ounces smoked salmon, cut into thin strips |
Directions:
1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.
2. Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.
3. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($16) complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe.
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