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Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce)

  2. penne rigate or bow-tie pasta

  3. Salt

  4. 3 teaspoon(s) olive oil

  5. 1 pound(s) medium asparagus , trimmed and cut crosswise into 2-inch pieces

  6. 1/4 teaspoon(s) coarsely ground black pepper

  7. 1 large shallot , minced

  8. 1/3 cup(s) dry white wine

  9. 1 cup(s) reduced-sodium chicken broth

  10. 1 piece(s) (16-ounce)

  11. salmon fillet , cut crosswise into thirds, then cut lengthwise into 1/4-inch-thick slices

  12. 1 tablespoon(s) chopped fresh tarragon leaves

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs.

  2. Meanwhile, in 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add asparagus, pepper, and 1/2 teaspoon salt, and cook 5 minutes or until asparagus is almost tender-crisp. Add shallot and remaining 1 teaspoon olive oil; cook 2 minutes longer, stirring constantly. Add wine; heat to boiling over high heat. Stir in chicken broth and heat to boiling. Place salmon slices in skillet; cover and cook until salmon turns opaque, 2 to 3 minutes. Remove skillet from heat; stir in tarragon.

  3. Drain pasta; return to saucepot. Add asparagus mixture; toss well.

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