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1/2 450-g pkg fettuccine or linguine pasta, about a 1-in. bunch
2 bunches asparagus, about 500 g
1/2 cup sour cream
2 tbsp milk
1/2 tsp dried tarragon
1/2 tsp dill
1/2 tsp salt
1/4 tsp white pepper, optional
213-g can salmon, drained, bones and skin removed
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 10 to 12 minutes. Meanwhile, trim tough ends from asparagus. Slice asparagus in half on the diagonal. To cook asparagus until just tender-crisp, add to pasta water for last 2 to 3 minutes of cooking. Cooking time varies depending on thickness of asparagus.
In a large bowl, stir sour cream with milk, tarragon, dillweed, salt and pepper, if using. Drain pasta and asparagus. Add to sour cream mixture. Stir to coat. Then crumble salmon overtop. Serve immediately.
Calories 337, Protein 18.9g, Carbohydrates 47g, Fat 8.1g, Fibre 3.7g, Sodium 634mg.
A can of salmon makes an excellent base for a pasta dish and requires no cooking--just stir sour cream with a few seasonings while the pasta cooks, then flake the fish overtop. It's not only easy, but incredibly good for you. A half can of salmon has 20 grams of protein and about 150 calories, and is also rich in heart-healthy omega-3 fatty acids.
Instead of using canned salmon, bulk up pasta with a tin of tuna, spiced ham, anchovies or sardines. Drain well, then flake meat or fish with a fork or break into small pieces. Lay overtop pasta.