Pappardelle In Lemon Cream Sauce W Asparagus And Smoked Salmon Recipes

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PAPPARDELLE IN LEMON CREAM SAUCE W. ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce W. Asparagus and Smoked Salmon image

This is a simple and great pasta dish. You can cut the butter down to about 1 tablespoon to cut the fat if desired, and not suffer any loss of flavor. From Gourmet magazine, June 1999.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus
2 large shallots
2 lemons
1/4 lb smoked salmon, sliced
1 lb pappardelle pasta
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices.
  • Finely chop shallots.
  • Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
  • Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
  • Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
  • Reserve water in pot over low heat, covered.
  • Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
  • Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  • Stir in 2 tablespoons lemon juice and remove skillet from heat.
  • Return water in pot to a boil.
  • Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
  • Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
  • Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

Nutrition Facts : Calories 729.4, Fat 28.5, SaturatedFat 16.4, Cholesterol 90.5, Sodium 264.8, Carbohydrate 98.5, Fiber 8.5, Sugar 3.5, Protein 24.7

ONE-POT SPRING PASTA WITH SMOKED SALMON



One-Pot Spring Pasta with Smoked Salmon image

Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.

Provided by Anna Stockwell

Categories     Pasta     Asparagus     Pea     Butter     Lemon     Sour Cream     Salmon     Basil     One-Pot Meal     Spring     Dinner     Quick & Easy     Seafood     Fish

Yield 4 servings

Number Of Ingredients 11

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"-1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
  • Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

LEMONY SALMON AND CREAMY ASPARAGUS PASTA



Lemony Salmon and Creamy Asparagus Pasta image

A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.

Provided by CarolineOYum

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

400 g green asparagus, fresh, rinsed and drained
2 teaspoons white pepper, powdered
2 teaspoons vegetable stock powder
300 g salmon fillets (North Atlantic fresh Norwegian, Scottish or Alaskan)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons plain flour
1 cup milk, low fat
1/4 cup cream
3 tablespoons fresh herbs, dill, fennel, cilantro, parsley, any combination very finely chopped
1 onion, medium, very finely chopped
150 g mushrooms, fresh portobellini, white button mushroom, similar, sliced
6 garlic cloves, crushed
250 g pasta, fresh is best, and flat like tagliatelle
1 lemon
4 tablespoons parmesan cheese, grated (or a similar dry sweet Italian cheese)
salt, a bit, less is better

Steps:

  • Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
  • Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
  • Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
  • In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
  • Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
  • Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
  • Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
  • While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
  • Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
  • Now's a good time to start cooking the pasta, according to instructions on the packet.
  • Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
  • Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
  • Use the other half of the lemon to slice as garnish for your plates.
  • Heat the asparagus tips in the microwave briefly.
  • Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM



Penne With Asparagus and Smoked Salmon Cream image

What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

Provided by CHRISSYG

Categories     Penne

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne or 1 lb other short pasta
1 lb asparagus, cut into 1 & 1/2 in. pieces
3 tablespoons shallots, finely chopped
1 tablespoon butter
2/3 cup half-and-half
1 tablespoon lemon zest, julienne, grated
4 -6 ounces smoked salmon or 4 -6 ounces nova lox
3 tablespoons fresh dill, chopped divided
1/2 teaspoon salt
2 tablespoons locatelli cheese or 2 tablespoons parmesan cheese

Steps:

  • Cook pasta in plenty of boiling salted water per package directions. (al dente).
  • Melt butter in frying pan and add shallots.
  • Sautee' 1-2 minutes until they begin to sweat.
  • Add asparagus and continue to sautee' until crisp-tender.
  • Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
  • Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

PAPPARDELLE WITH ASPARAGUS AND LEMON



Pappardelle with Asparagus and Lemon image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 bunch pencil-thin asparagus
1/2 pound pappardelle pasta (or fettucine)
1/4 cup freshly squeezed lemon juice(about 2 lemons)
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons minced lemon zest
2 tablespoons minced Italian parsley

Steps:

  • Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

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