Pappardelle with asparagus and salmon

Name: pappardelle with asparagus and salmon
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g ricotta; 350 g fresh green asparagus; 500 g fresh white asparagus; 250 g fresh pappardelle; 1 lemon cleaned up; 20 g fresh flat parsley; 4 el extra virgin olive oil; 250 g hot smoked salmon pieces

Pasta with ricotta, green asparagus, white asparagus, parsley and smoked salmon.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Put the ricotta on a baking sheet covered with parchment paper and bake for approx. 30 minutes in the oven.
Meanwhile, bring a pot of water and possibly salt to the boil.
Remove the woody underside of the green asparagus.
Peel the white asparagus from just under the cup downwards and remove the woody bottom.
Cut the green and white asparagus into 4 cm pieces. Cook the asparagus pieces for 6 minutes. Drain and let stand until use.
Meanwhile, cook the pasta according to the instructions on the packaging.
Grate the yellow skin of the lemon. Slice the parsley and mix with the lemon zest and oil.
Drain the pasta and mix with the lemon parsley oil.
Divide the pasta over the bowls. Divide the ricotta, asparagus and salmon over the bowls. Sprinkle with black pepper.