More than just your standard pasta dish
Kip Dawkins
Penne pasta with salmon and asparagus
PENNE PASTA WITH SALMON AND ASPARAGUS
1/2 cup dry-roasted pine nuts
3/4 cup freshly grated Parmesan cheese
1 cup coarsely chopped Italian parsley
3 cloves garlic, cut into slivers
1/2 brown onion, chopped
1/2 cup sun-dried tomatoes, quartered
1 bunch tender asparagus, cut to 2-inch lengths and lightly steamed
1 lb. fresh salmon
salt and pepper to taste
olive oil
Gently sauté the onion and garlic in a tablespoon of olive oil until soft and golden, and set aside. Rub the piece of salmon with fresh sea salt and cracked pepper. Pan fry in a tablespoon of oil—about 8 minutes on each side. Set aside to cool. Remove the skin from the salmon and break up the piece into bite sized chunks. In a large pan, boil a large amount of salted water, and cook one pound of spirali pasta until al dente. Gently toss all the ingredients in a large serving dish, and serve hot.
—Serves four
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