Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette

Asparagus sm s pistachio vinIngredients: (serves 4)

350g/12oz package farfalle (butterfly) or other short pasta
1/2 tablespoon salt
6-8 cups water
1 bunch slender green asparagus, washed

Lemon pistachio vinaigrette:
2/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup pistachio nut, unshelled

100g / 3oz Burren smoked salmon
salt and pepper
1 tablespoon fresh parsley, chopped for garnish


  1. Cook the pasta in 1/2 tbs salted water, according to the package directions for time.
  2. Prepare the vinaigrette.
  3. When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  4. Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  5. Cut the salmon into strips and put them in the bowl with the pasta.
  6. Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  7. Top with chopped parsley and refrigerate for several hours. To serve it, let it come to room temperature.

Bon appetit!