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

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0193

 

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

  1. 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.
  2. 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.

 

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