From the kitchen of Dreamfields Pasta and Chef Jim Coleman
Preparation Time: 25 minutes
Cook Time: 10 minutes
2 cups Dreamfields Penne Rigate
6 tablespoons reduced-fat mayonnaise
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 medium shallot, finely chopped
1 pound asparagus, ends trimmed, blanched, cut into
1-inch pieces (see note)
1/2 pound cold smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped chives
- Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
- In large bowl, toss together asparagus, salmon and pasta. Add dressing; toss gently to coat. Season with salt and pepper, as desired. Sprinkle with chopped chives.
Note: To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.
Makes 4 servings.
Nutrition information (1/4 of recipe): 302 calories; 17 g protein; 13 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 23 mg cholesterol; 745 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate. For more information go to www.DreamfieldsFoods.com.