Love this recipe! It’s easy, delicious and it can be whipped up in less than 30 minutes. Great as a summer salad , brunch, lunch or dinner! Adapted from While the Pasta Cooks by Andrew Schloss.
Smoked Salmon, Asparagus, and Lemon Ricotta Sauce
Ingredients
- 1 pound curly pasta
- 12 medium asparagus spears, trimmed and cit into 2-inch lengths
- 1 cup ricotta cheese
- finely grated lemon zest and juice of 1 lemon
- 1 tablespoon walnut oil or extra-virgin olive oil
- salt and pepper to taste
- 4 ounces sliced smoked Nova Scotia salmon, cut into strips
- 2 tablespoons finely chopped fresh dill
- 1/4 cup finely chopped walnuts
Directions
- Bring a large pot of lightly salted water to a boil and cook the pasta. Stir a few times to assure it doesn’t stick. Cook using the directions of the package. A few minutes before it’s tender, add the asparagus.
- While the pasta cooks, mix the ricotta, lemon zest, lemon juice, oil, salt and pepper in a serving bowl. Drain the pasta and asparagus, and toss them with the cheese mixture in the bowl. Mix in the smoked salmon, dill, and walnuts.
the fashionista cook
the fashionista cook 
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