Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g penne
- 500 g asparaus, reen
- 200 g smoked salmon
- 300 g cocktail tomatoes
- salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- While the penne is cooking al dente according to the instructions on the packet, peel the green asparagus in the lower third and cut away the woody parts.
- Now cut the asparagus into pieces 2 - 3 cm long and fry them in a non-stick pan with a little olive oil for about 5 minutes. Deglaze the pasta water with 2 - 3 ladles and simmer a little. Quarter or halve the tomatoes, cut the salmon into small pieces and add to the pan with the asparagus.
- Drain the pasta, collect the pasta water as a precaution and immediately add the pasta to the pan. Let everything cook a little longer and season with salt and pepper. If it is too dry, add pasta water to the dish.
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