Farfalle with smoked salmon, capers and asparagus
240 g, (farfalle variety)
2 bunch(es), ends trimmed, sliced diagonally
Baby capers, rinsed, drained
1½ tbs, chopped
2 medium, finely chopped
Light cream cheese
60 g, (1/4 cup)
Fresh lemon rind
100 g, thinly sliced
- Cook pasta in a large saucepan of boiling salted water following packet instructions until just tender. Add in the asparagus for the last 2 minutes of cooking time. Drain well.
- Meanwhile, heat oil in a small frying pan over high heat. Add capers, cook stirring for 2 mins or until crisp.
- Add half the capers, tomato, cream cheese, rind, juice and dill to pasta, toss until well combined. Season with a little pepper and serve topped with salmon and remaining capers.