Creamy Pasta with Salmon, Asparagus & Peas

 

I love wholesome dinners that come together in under 30 minutes and use fresh seasonal produce. I can’t get enough of asparagus! Here it’s cooked up quickly with the pasta and combined with pan-seared salmon, peas (I used frozen, since we don’t have spring peas yet), and a creamy tarragon sauce -- the creme fraiche is key to its satiny finish. This one is easy enough for a weeknight (even our pre-schooler ate seconds!) but fancy enough for a special occasion.

What you will need

3 fresh or thawed salmon fillets (4-5 oz. each)

kosher salt, sea salt & black pepper

1 tablespoon butter

1/2 pound long pasta like bavette or linguine

12-15 medium to thick stalks of asparagus

5 ounces creme fraiche

3/4 cup heavy cream

1 tablespoon chopped fresh tarragon (to taste)

reserved starchy pasta water

1 cup frozen peas

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