Salmon and Asparagus Pasta
Ingredients
1/4 cup St. James Winery Friendship School White Wine
1 pound fresh asparagus, trimmed and cut into 1/2 inch diagonal pieces
2 cloves garlic, minced
1 tsp butter
1 cup milk
2 tsp cornstarch
1 cup (about 8 oz) cooked, flaked salmon
1/2 cup grated parmesan cheese
dash cayenne pepper
Hot, cooked cavatelli or other pasta
1 pound fresh asparagus, trimmed and cut into 1/2 inch diagonal pieces
2 cloves garlic, minced
1 tsp butter
1 cup milk
2 tsp cornstarch
1 cup (about 8 oz) cooked, flaked salmon
1/2 cup grated parmesan cheese
dash cayenne pepper
Hot, cooked cavatelli or other pasta
Methods/steps
In a large skillet over medium heat, saut?sparagus and garlic in butter about one minute until asparagus is bright green. Dissolve the cornstarch in the milk and add to skillet. Cook, stirring constantly, until sauce is thickened, about two minutes. Add wine and cook another two minutes. Add the cooked salmon, and cook until heated through. Remove from heat and stir in parmesan, and cayenne pepper. Add salt and pepper to taste. Serve over the hot, cooked pasta.
Serves 4.
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