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Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon
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- #1083
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
directions
Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat.
Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through. Serve pasta garnished with reserved asparagus tips and remaining salmon.
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recipe tips
Cook the pasta al dente as it will continue to cook slightly in the sauce.
Reserve some pasta water to adjust the sauce consistency as needed.
Adjust the amount of lemon zest and juice as desired.
Be careful not to overcook the asparagus. No one loves mushy asparagus.
Use a large skillet so you can comfortably toss the pasta with the sauce and other ingredients.
Try adding a splash of white wine to the sauce.
common recipe questions
Can I use a different type of pasta?
Yes, you can use any long, flat pasta like tagliatelle or linguine.
What can I substitute for smoked salmon?
You can omit the salmon for a vegetarian dish or substitute it with cooked shrimp, scallops, or chicken. Or, you can use cooked salmon fillet that has been flaked. Or, in a pinch, canned salmon (remove the bones and skin).
Is it necessary to use heavy cream?
Heavy cream gives a richer flavor, but you can use light cream or half-and-half for a lighter version.
How do I know when the asparagus is crisp-tender?
The asparagus should be bright green and tender yet still slightly firm to the bite.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the components ahead and assemble just before serving.
What can I use instead of shallots?
You can use a small onion or a couple of green onions as a substitute.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables to this dish?
Yes, you can add vegetables like peas, spinach, or cherry tomatoes.
nutrition data
708 calories, 28 grams fat, 93 grams carbohydrates, 23 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
December 9, 2013
This was amazing! I had an extra package of smoked salmon that I wanted to use and in a pasta dish. It is a rich dish but the lemon flavor keeps the sauce tasting lighter than it is (a bit heavy on the cals!). Very easy to make too.
September 24, 2006
This was a real hit with my family. My 3 year old son was a particular fan and even ate all of his asparagus. I made it about a month ago and he just asked me to make it again.