Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon Servings: 4 Time: 45 minutes 1 lb asparagus 2 green onions, sliced 1 lemon 1/4 lb sliced smoked salmon 1 pound dried pappardelle or fettucine 3 tbsp butter (preferably unsalted) 3/4 cup whipping cream 1/4 cup roasted red pepper, finely chopped 1/2 cup cream cheese 1 tsp chopped fresh dill Trim asparagus and diagonally cut into 1/4 inch thick slices. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 1 tablespoon. Cut salmon into 2 x 1/2 inch strips. Fill a large pot with water and bring to a boil. Have a bowl of ice water handy. Cook asparagus in boiling water until crisp-tender, about 3 minutes. Remove with a slotted soon and transfer to ice water. Reserve water in pot for pasta. Drain asparagus and set aside some asparagus tips for garnish. In a deep, 12 inch heavy skillet, cook green onions in butter over low heat until softened, about 5 minutes. Stir in cream, cream cheese, lemon zest and red pepper and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in lemon juice and remove from heat. Return water in pot to a boil. Cook the pasta until done. Drain pasta (reserve 1 cup of the pasta water) and add to sauce with asparagus, 3/4 of the salmon, dill and salt and pepper to taste. Heat mixture over low heat gently tossing (add some of the pasta water if the mixture is too dry) until just heated through. Serve pasta garnished with reserved asparagus tips and remaining salmon. Comments: This is very good. You could make it with fresh peas if asparagus is not available. Return to Pasta Recipes