I know, I know. I said I’d be writing about CSA food, but this dish went over so well with the family that I figured I’d probably better post it. It was originally going to be a salad, but the weather is so changeable here in NY these days that by the time the late afternoon came around it seemed too chilly for it. So pasta it became. Last weekend we headed out to the North Fork of Long Island and hit a vineyard or two as well as Hallock’s Cider Mill (in Laurel, NY) on the way home. There we picked up a really nice looking bunch of asparagus and a strawberry rhubarb pie. The pie doesn’t enter into this recipe… I just mentioned it for the sake of being complete, description-wise. Anyway, last night I made a pasta dish with it. The asparagus… not the pie. That would have been weird.
Farfalle with Smoked Salmon & Asparagus
(with thanks to Chef Tony on Man Tested Recipes… really)
8 oz. Nova Salmon
4 oz. Creme Fraische (available at Trader Joe’s and other high-end markets)
1 bunch Asparagus
1 lb. Farfalle (bow tie pasta)
1 tsp Dill
Zest of 1 lemon
Bring a pot of water to a boil. While you wait for this to happen, cut up your Asparagus into 1 to 1 1/2 inch lengths and set aside. In a large serving bowl add Dill, Zest, Creme Fraische, and Smoked Salmon (torn into bite sized pieces). When the water is boiling, drop the Farfalle and cook according to the directions on the package. About 5 minutes before the pasta is done, drop the Asparagus into the boiling water. When the pasta is finished, add both the Farfalle and Asparagus into the Creme Fraische/Smoked Salmon mixture. Toss to combine. If the sauce seems too thick or clumps, add a little pasta water (I found that I only needed to add one ladle’s worth).
Serve with a nice chilled white (we had the 2009 Famiglia Chardonnay from Mattebella Vineyards that we picked up while we were out on the North Fork).