Pappardelle with Asparagus and Salmon

 

Prep: 15 minutes; Cook: 15 minutes. Andrea's wine pick: Look for an Italian white vermentino, which has the earthiness and acidity to stand up to the herbaceous taste of asparagus (a challenge with wine), as well as the plush, juicy body to complement the salmon. Antinori Vermentino from Tuscany ($20) has a luscious pear flavor to boot.

What you will need

3/4 pound salmon fillets

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon olive oil, plus extra for mister

1/2 pound pappardelle (wide-ribbon pasta)

1 minced shallot

1 pound asparagus, cut diagonally into 1/2-inch pieces

1/2 cup vegetable broth

2 cups frozen peas, thawed

1/2 cup reduced-fat sour cream

1/4 cup sliced green onions

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh dill

4 lemon wedges, for serving

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