Ingredients
1
lb gemelli or other corkscrew pasta such as rotini or rotelle
1
lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2
tsp finely grated fresh lemon zest
1/4
cup chopped fresh dill
1/4
lb thinly sliced smoked salmon, cut crosswise into thin strips
Directions
1.
Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
2.
While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
3.
Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
4.
Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
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