Summer Pasta

 

Let me share with you one of the quick and easy meals I’ve enjoyed recently. I love food, but I’m rather lazy when it comes to complicated dishes.  This simple one is my variation on a well-known theme and, the first time I prepared it, I cooked ‘by eye’ – as I often do.  So please feel free to use your own judgement as you go along.  

The dish relies on the combining of smoked salmon, with fresh, barely-cooked baby Roma tomatoes and the asparagus, but with the added tang of garlic, olive oil and lemon. Buon appetito!

Helen’s Easy Pasta Fresca

Serves 2

Spiral or penne pasta for 2 people

1 tablespoon extra virgin olive oil

1 fat clove garlic, chopped

1 bunch fresh asparagus

1 dessertspoon lemon juice

A little pepper and salt

4 baby Roma tomatoes, halved

70g smoked salmon

30g feta cheese, cubed

A few fresh basil leaves, rinsed, torn

Cook pasta in boiling salted water until al dente. Chop tough ends off asparagus; discard ends, slice asparagus finely. Chop garlic. Heat oil in small pan, lightly fry garlic in oil until fragrant; add sliced asparagus and stir-fry 3-4 minutes until al dente. Add lemon juice to asparagus with a little pepper and hint of salt; stir and set aside. This mix forms the flavour base of the dish.

Meanwhile, lightly grill tomatoes 2-3 minutes until just beginning to cook; remove tomatoes from grill. Slice smoked salmon.

Drain cooked pasta; place in serving bowls; top with asparagus mix, tomatoes, feta and salmon. Dust with extra pepper; toss, decorate with basil leaves and serve.