Light penne with asparagus and smoked salmon

Step 1/6

• 500 g whole-wheat pasta
• salt

• large saucepan
• sieve

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 –10 min. until al dente. Drain, save some of the pasta water and set aside.

Step 2/6

• 450 g green asparagus

• cutting board
• knife

Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.

Step 3/6

• 2 lemons
• 3 sprigs thyme
• 10 g dill

• zester
• citrus press

Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.

Step 4/6

• olive oil for frying

• frying pan
• cooking spoon

Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.

Step 5/6

• salt
• pepper

Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.

Step 6/6

• 80 g goat cheese
• 400 g smoked salmon

• pasta tongs

Combine fresh goat cheese with dill and the remaining lemon zest and juice. Top pasta with a dollop of the cheese and add smoked salmon on top to serve.

Enjoy your meal!