ASPARAGUS IS HERE

ASPARAGUS AND SMOKED SALMON

WITH PASTA AND RED CAPSICUM CREAM

(from Simon Holst’s PASTA Cookbook)

400g pasta

2tblsp olive oil

1 small onion

1 large red capsicum

Half cup white wine

Half cup cream

1tblsp basil pesto

Half tsp salt

Fresh ground black pepper

1 bunch asparagus

100-200g smoked salmon pieces

Extra oil or butter

Chopped basil or parsley

Fresh grated parmesan.

Put pasta on to cook

Heat oil in large pan

Add diced onion and sauté until soft

Add diced red capsicum and cook for another minute, stirring.

Add wine, cream, pesto, salt and pepper to taste

Slice asparagus into 4-5cm lengths and add

Simmer sauce over medium heat for 2-3 minutes

Reduce heat and stir in salmon pieces.

Drain cooked pasta and toss it in a little extra oil or butter

Arrange pasta on a platter and top with sauce.

Top with black pepper, chopped fresh herbs and fresh grated parmesan