It's been quite a while since we cracked a package of pasta in this house because in case you haven't noticed, we've been trying to limit our carbs. It seems the older you get the more those little beauties tend to pass the lips and head straight for the hips - at least that's the way it is for me; however, I can deal with only so much deprivation before my good intentions hit the dust.
Imagine fettucine with luscious pink salmon tossed with crispy green asparagus in a creamy rich sauce touched with dill and nutmeg. Are you salivating yet?
The bonus with this recipe is that it takes longer for the pasta water to boil than it takes to cook the entire dish which makes it perfect for a week night dinner. Throw in a salad and some lemon puddings for dessert and you'll have covered all the bases. Just so you know, while I used salmon fillets from our freezer slathered in a touch of Dijon mustard and a drizzle of honey then broiled for a mere 8 minutes, feel free to used canned salmon or even lox if you wish. It'll taste fantastic no matter what.
Salmon Alfredo with Asparagus from JBug’s Kitchen Antics adapted from Dairy Goodness
2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup half and half
3 ounces cream cheese
1/2 teaspoon salt
Coarse ground black pepper
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 pound fettuccine
1/2 pound fresh asparagus, cut into 2 inch pieces
1/2 cup reserved pasta cooking liquid
1/4 cup fresh parsley, chopped
3 tablespoons fresh chopped dill
8 ounces cooked salmon
Grated parmesan cheese (optional)
Boil water for pasta & salt liberally. Cook fettuccine as per package directions. Add asparagus to pasta during last minute of cooking. Drain well, reserving half cup of pasta water.
Meanwhile melt butter in a large sauté pan. Add onion and cook until softened – about 4 minutes. Add garlic and cook for 30 seconds. Stir in half and half, cream cheese, salt, pepper, paprika and nutmeg. Cook, stirring constantly until mixture simmers and thickens. Stir in cooked pasta and add pasta water to make a creamy consistency. Add dill and parsley then turn pasta into a serving bowl. Top with flaked salmon. Serve with parmesan cheese if you wish. Makes 4 servings.