Salmon & Asparagus Pappardelle with Lemon Cream
- 1 tablespoon lemon, zest
- 1/2 cup cream
- 40 grams butter, cubed
- 1/3 cup parmesan cheese, finely grated
- 350 grams asparagus, stalky ends removed and cut into thirds
- 2 tablespoons lemon juice
- 200 grams Regal Salmon Hot Smoked
- 300 grams pappardelle pasta
- sea salt
- cracked pepper
Remove salmon from fridge and set aside.
Bring a large saucepan of heavily salted water to the boil.
Place lemon zest and cream in a large heavy based sauté pan, bring to a simmer.
Stir cubes of butter into cream sauce one by one.
Add the pasta to boiling water and cook until al dente. Once cooked, use tongs to transfer pasta to cream sauce. Add 3/4 of a cup of pasta water to the cream sauce and stir to combine. Add parmesan cheese, bit by bit, until melted and incorporated.
Add asparagus to the pasta water and cook for two minutes. Drain and add to pasta along with lemon juice.
Just before serving, add small chunks of salmon to pasta. Season with salt and pepper.