Farfalle al Salmone e Asparagi (Bowties with Salmon and Asparagus)

March 24, 2013Posted in:

Farfalle al Salmone e Asparagi
Bowties with Salmon and Asparagus
Serves 4 as an appetizer

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
½ teaspoon crushed red pepper flakes
1 sprig fresh rosemary
½ pound asparagus, cut into 1-inch lengths, tips set aside
2 tablespoons finely chopped fresh Italian parsley
½ pound salmon fillet, cut into thin slices
1 medium tomato, peeled and chopped
Fresh ground black pepper, to taste
3 quarts water
1 ½ tablespoons salt, plus extra to taste
½ pound bowties or other short pasta

1. Place the olive oil, garlic, red pepper fakes, rosemary, and asparagus stems (not the tips) in a large saute pan and cook over medium-high heat, stirring, for approximately 5 minutes, until the garlic is golden and the asparagus is bright green. Add the parsley and stir. Add the salmon and cook for 2 to 3 minutes more. Add the tomato, along with salt and pepper, and the asparagus tips. Lower the heat to medium-low and cook for another 3 minutes. Set aside and keep warm.
2. Bring the water to a boil in a large pot. Add the 1 ½ tablespoons of salt and the bowties and cook until the pasta is very al dente. Drain and add to the salmon. Cook for 2 to 3 minutes more. Serve. This is also nice served at room temperature as a salad.