Fonterra Food Services
Smoked Salmon, Dill and Asparagus Pasta
250g rigate or penne pasta
60g Western Star Butter
50g plain flour
300ml Anchor Cooking Cream
50ml dry white wine
2 tspn chopped fresh dill
425g smoked salmon
1 bunch fresh asparagus, blanched and cut in half
200g Mainland Egmont Shredded Cheese
Western Star Salted ButterAnchor Culinary Cream
Place pasta in a large saucepan of boiling water and cook until al dente. Drain and keep warm.
Melt Western Star Butter in a saucepan. Add flour, stirring for 1 minute, followed by combined Anchor Cooking Cream and wine. Stir continuously over heat until sauce boils and thickens. Add Mainland Egmont Shredded and stir until cheese melts.
Toss pasta with sauce, dill, salmon, asparagus and cheese.

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