Linguine with Salmon and Dill
- 6 ounces uncooked linguine
- 4 ounces fresh asparagus, cut into 2-inch pieces
- 3/4 cup milk
- 1/2 (8-ounce) package cream cheese, softened and cut into cubes
- 2 tablespoons chopped fresh dill
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 cup grape or cherry tomatoes, halved
- 4 ounces smoked salmon, cut into thin strips
- Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.
- Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.
- The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($16) complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe."
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