Name: Rigatoni with smoked salmon, asparagus and dill
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram rigatoni; 300 millilitre carton cream; 1 bunch, trimmed, blanched, sliced asparagus; 1/4 cup dill leaves; capers. 2 tablespoons; 1 finely grated zest and juice lemon; 100 gram cut into 1cm-wide strips sliced smoked salmon; 4 lightly poached to serve quail eggs

Rigatoni with smoked salmon, asparagus and dill

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

500 gram rigatoni

300 millilitre carton cream

1 bunch, trimmed, blanched, sliced asparagus

1/4 cup dill leaves

capers. 2 tablespoons

1 finely grated zest and juice lemon

100 gram cut into 1cm-wide strips sliced smoked salmon

4 lightly poached to serve quail eggs

Method

1.Cook pasta in a large saucepan of boiling water following packet instructions. Drain well, reserving 1/4 cup cooking liquid. Return to pan. Keep warm.

2.Add cream, asparagus, dill, capers, lemon zest and juice and reserved cooking water to pasta. Toss well on low 1-2 minutes.

3.Gently toss salmon through. Season to taste. Serve topped with poached quail eggs.

Quail eggs are available in some supermarkets and speciality shops. If you can’t find them, use small hen eggs. If desired, top with parmesan croutons – remove crusts from continental bread, cut bread into cubes, toss with 2 tablespoons olive oil and 1 tablespoon grated parmesan, then bake 8-10 minutes on a foiled-lined tray in a moderate oven, 180°C.
Note

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Ingredients

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