Penne with asparagus and salmon

In a large pan, bring plenty of water to the boil with salt.

Peel asparagus with a peeler all the way from the bottom of the cup downwards. Cut woody ends off, and asparagus into pieces of 4 cm.

Put the penne and the pieces of asparagus in the boiling water and cook them for 10 minutes until done. Drain the pasta with asparagus.

Grate the skins of freshly scented lemon and squeeze it out. Cut the salmon fillet into cubes. Stir in the ricotta with the lemon zest and salmon through the pasta with asparagus.

Season with lemon juice.

Warm the whole gently stirring for 2-3 min. Over medium heat until the salmon is just done.

Cut the basil into thin strips.

Season with salt and (freshly ground) pepper and stir in the basil.

Spoon the penne with asparagus and salmon on plates and sprinkle the basil over it.