My husband and I participate in a weekly produce co-op. Every Saturday morning, we pick up a basket full of delicious fruits and veggies–we don’t know beforehand what we’ll be getting each week. This week I was pleased to discover two big, beautiful bunches of asparagus and red bell peppers. It was a sign–we were having smoked salmon farfalle for dinner.
This dish is one of my favorites that we served in the restaurant I worked in during high school–I still have my battered, stained pocket size notebook with the recipe I scribbled down as the chef taught me to make it. My husband absolutely loves this dish too, so anytime asparagus is on sale, we make this pasta. If we’re really craving it and asparagus isn’t in season, we’ll substitute frozen peas.
The sauce for this pasta couldn’t be easier to make–it’s literally just cream. We undercook the noodles just slightly and finish simmering them in the cream. The starch from the pasta helps thicken the cream while it’s reducing so you’re left with a sauce that clings perfectly to the noodles.
The bright flavors of the asparagus and red bell pepper are a perfect contrast to the smokey, saltiness of the smoked salmon–it’s really a unique flavor profile that I know you will love!
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