Salmon and asparagus pasta bake
250 g, rigatoni
1 medium, cut into 2cm pieces
2 bunch(es), cut into 3cm pieces
1¼ cup(s), (310ml)
1 medium, finely chopped
fresh lemon rind
skinless salmon fillet(s)
reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add zucchini for last 3 minutes of cooking and asparagus for last 2 minutes. Drain.
- Meanwhile, place 1 cup (250ml) milk in a small saucepan with onion, tarragon, rind and salmon. Season with salt and pepper. Cook over medium-high heat for 5–6 minutes or until salmon is just cooked (see note). Using tongs, transfer salmon to a board. Combine remaining milk with cornflour in a small bowl. Add to pan with milk mixture and stir to combine. Cook, stirring, for 2–3 minutes or until sauce boils and thickens.
- Preheat grill on high. Transfer pasta mixture to a 16cm x 26cm ovenproof baking dish. Pour over sauce and toss to coat. Flake salmon with a fork, discarding any bones. Push salmon chunks into pasta mixture and sprinkle with cheese. Grill for 3–4 minutes or until top is golden. Serve.