Bright with the flavors of lemon and smoked salmon, this pasta is a light and lovely lunch dish!
1 pound fresh lemon-pepper pasta
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter
2 garlic cloves, finely chopped
½ pound smoked salmon, broken into bite-sized pieces with a fork
¼ cup grated Grana-style cheese
3 tablespoons finely chopped mixed herbs, such as parsley, thyme and French tarragon
Zest of 1 lemon
Sea salt and freshly-ground pepper
1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the asparagus and cook until the stalks are barely tender (but not too soft or mushy), 2 to 3 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with the asparagus, and then top with the smoked salmon, Grana-style cheese, lemon zest and fresh herbs. Season generously with salt and pepper, if needed.