Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package farfalle pasta (butterfly)
• 1/2 tablespoon salt
• 6 -8 cups water
• 1 bunch slender asparagus, washed and cooked al dente
• 2/3 cup extra virgin olive oil
• 1/4 fresh lemon juice
• 1/2 cup pistachio nut, unshelled
• 2 ounces smoked salmon, cut into strips
• salt and pepper
• 1 tablespoon fresh parsley, chopped for garnish

Recipe

• 1 cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• 2 prepare the vinaigrette.
• 3 when the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• 4 cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• 5 cut the salmon into strips and put them in the bowl with the pasta.
• 6 run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• 7 top with chopped parsley and refrigerate for several hours.
• 8 remove and let it come to room temperature and serve.