Penne with Salmon and Asparagus |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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3 of my most favorite things! This meal comes together fairly quickly, yet is elegant enough to serve to company. Ingredients:
1 (16 ounce) package penne rigate or 1 (16 ounce) package bow tie pasta |
3 teaspoons olive oil |
1 lb asparagus, trimmed and cut into 2-inch pieces |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1 large shallot, finely chopped |
1/2 cup dry white wine |
1 cup chicken broth |
1 lb skinless salmon fillet, cut crosswise into thirds then lengthwise into 1/4-inch thick slices |
1 tablespoon chopped fresh tarragon |
Directions:
1. In a large saucepot, cook pasta as label directs and then drain.
2. Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
3. Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
4. Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
5. Add wine; heat to boiling over high heat.
6. Stir in broth and heat to boiling.
7. Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
8. Remove skillet from heat and stir in tarragon.
9. In a warmed serving bowl, toss pasta with asparagus mixture.
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