An image showing a close up of Asparagus Pappardelle with Salmon in Red Pesto Sauce on a white plate on a wooden table.

Asparagus Pappardelle with Salmon

 

An image showing Asparagus Pappardelle with Salmon in Red Pesto Sauce on a white plate on a wooden table.

 

Asparagus Pappardelle – Fewer Calories in a Delicious Pasta

 

I love pasta, and I love asparagus. So it was only a matter of time before I would combine them together so that I could reach a higher level of foodie heaven. But you cannot go to heaven if you sin too much with your calories! This is why I decided to use a clever trick (and a potato peeler) to shave asparagus into ribbons that resemble pappardelle (or its thinner cousin – tagliatelle) – creating delicious asparagus pappardelle.

Thanks to that trick, I used much less pasta than I would have usually cooked, and the portions still looked big but were less calorific and healthier. Oh, and have I mentioned yet that it was delicious?

 



 

Print Recipe
Asparagus Pappardelle with Salmon
A pasta dish with fewer calories thanks to asparagus ribbons used as a replacement of some of the pasta.
An image showing a close up of Asparagus Pappardelle with Salmon in Red Pesto Sauce on a white plate on a wooden table.
Prep Time 25 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 25 minutes
Servings
people
Ingredients
An image showing a close up of Asparagus Pappardelle with Salmon in Red Pesto Sauce on a white plate on a wooden table.
Instructions
  1. Snip the hard ends of washed asparagus, cut 4-5 cm of the tops and shave the other parts of asparagus with a potato peeler into ribbons.
  2. In a frying pan heat up the olive oil, add the asparagus tops and fry them for 2 min, put aside.
  3. In the same frying pan fry over medium heat the seasoned salmon fillet for 5 minutes on each side (or a bit longer, if the fillet is thick).
  4. Put the fish on a plate, flake it.
  5. Cook the pappardelle in salted water as per packet instruction, 1 minute before the end of cooking add the asparagus’ ribbons; keep half a cup of the cooking water.
  6. On a low heat warm up the pesto and cream, add the flaked salmon and the asparagus tops, heat up and gently stir with pappardelle and asparagus ribbons. If it is too dry, add a few tablespoons of pasta cooking water.
Share this Recipe

 

Leave a Comment

Your email address will not be published.