Farfalle with Salmon, Leeks, and Asparagus

• servings: 6 servings

Ingredients

1 tablespoon, unsalted butter

2 , leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

2 (6- to 8-ounce), skinless salmon fillets, 1 inch thick

½ teaspoon, table salt, plus salt for cooking pasta

¼ teaspoon, pepper

1 cup, dry white wine

¾ cup, heavy cream

1 pound, farfalle

1 pound, asparagus, trimmed and cut on bias into 1½-inch pieces

¼ cup, chopped fresh parsley

1 tablespoon, lemon juice

Directions

Melt butter in 12-inch nonstick skillet over medium-high heat. Add leeks and cook until tender, about 4 minutes. Sprinkle salmon with salt and pepper, then place in skillet. Add wine, cover, and cook until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 6 minutes.

Transfer salmon to plate, flake into bite-size pieces, and tent with aluminum foil. Add cream to skillet and cook until thickened, about 2 minutes. Remove sauce from heat and cover to keep warm.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until almost al dente, about 10 minutes. Add asparagus and continue to cook until pasta and asparagus are tender, about 3 minutes longer. Reserve ½ cup cooking water, then drain pasta and asparagus and return to pot. Stir in parsley, lemon juice, and sauce, adjusting consistency with reserved cooking water as needed. Gently fold in salmon and season with salt and pepper to taste. Serve.

Nutrition

• Calories: 3619