Salmon and Asparagus Bowtie Pasta
Salmon and Asparagus Bowtie Pasta
Check out this easy and delicious pasta recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Boiling
  • Cooking Time 35 minutes
  • Yield 4 servings
As seen on Good Chef Bad Chef
  • 1 packet San Remo bowties 500g
  • 1 bunch of asparagus, trimmed
  • 1 cup basil leaves
  • 2 garlic cloves
  • ¼ cup pine nuts
  • ½ cup grated parmesan
  • 3 medium size kestrel potatoes peeled and diced small.
  • 250 grams salmon (skin removed) diced small
  • 2 tablespoons butter
  • Olive oil
  • Salt & pepper
  • Garnish:
  • 100 grams salmon roe
  1. Place a large pot with water on to the boil with a good pinch of salt.
  2. Blanch asparagus in boiling water for 3 to 5 mins until soft, remove and cool down.
  3. Next add pasta, butter and potatoes to pot and cook for 8 mins or until pasta is al dente and potatoes are cooked.
  4. Place basil, asparagus, garlic, pine nuts, parmesan and small amount of oil into a food processor and blend until smooth and well combined. If needed add more olive oil to combine.
  5. Strain pasta and potatoes back into pot.
  6. Pour in pesto and salmon. Stir together.
  7. Season with salt & pepper.
  8. Serve and finish with salmon roe on top.
  1. Substitute pasta shapes:
  2. Curls

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