Pizza, Pasta and Risotto
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Serves : 4
Preparation Time : 20 minutes
Cooking Time : 25 minutes
More Pizza, Pasta and Risotto Recipes :
Smoked Salmon, Dill and Asparagus Pasta
Ingredients
250g rigate or penne pasta
60g Anchor Unsalted Butter
50g plain flour
300ml Anchor UHT Culinary Cream
50ml dry white wine
2 tspn chopped fresh dill
425g smoked salmon
1 bunch fresh asparagus, blanched and cut in half
200g Anchor Shredded Cheddar Cheese
250g rigate or penne pasta
60g Anchor Unsalted Butter
50g plain flour
300ml Anchor UHT Culinary Cream
50ml dry white wine
2 tspn chopped fresh dill
425g smoked salmon
1 bunch fresh asparagus, blanched and cut in half
200g Anchor Shredded Cheddar Cheese
Method
Place pasta in a large saucepan of boiling water and cook until al dente. Drain and keep warm.
Melt Anchor Unsalted Butter in a saucepan. Add flour, stirring for 1 minute, followed by combined Anchor UHT Culinary Cream and wine. Stir continuously over heat until sauce boils and thickens. Add Anchor Shredded Cheddar Cheese and stir until cheese melts.
Toss pasta with sauce, dill, salmon, asparagus and cheese.
