Ingredients:
1 (16 ounce) packages penne rigate or 1 (16 ounce) packages bow tie pasta
3 teaspoons olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large shallots, finely chopped
1/2 cup dry white wine
1 cup chicken broth
1 lb skinless salmon fillets, cut crosswise into thirds then lengthwise into 1/4-inch thick slices
1 tablespoon chopped fresh tarragon
Directions:
In a large saucepot, cook pasta as label directs and then drain.
Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
Add wine; heat to boiling over high heat.
Stir in broth and heat to boiling.
Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
Remove skillet from heat and stir in tarragon.
In a warmed serving bowl, toss pasta with asparagus mixture.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.