Penne with Asparagus and Salmon – Penne agli Asparagi e Salmone
trimmed and cut into 1-inch (2 cm) pieces, 225 g
canned and drained, 425 g
fillet of salmon
skinless, 225 g, 5 mm, cut into strips about 1/4 inch
pasta of your choice
cooked according to package directions and drained, 450 g
Salt and freshly ground pepper to taste
Steam the asparagus until tender but still firm, about 5 minutes.
Drain and set aside.
Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
Add the salmon, tomatoes, salt, and pepper and the reserved asparagus and cook for 10 minutes.
Add the cream and cook until slightly thickened, about 5 minutes.
Add the cooked pasta and toss to combine.