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Linguine with Salmon and Dill

Source of Recipe


Coastal Living, October 2005






List of Ingredients



• 6 ounces uncooked linguine
  
• 4 ounces fresh asparagus, cut into 2-inch pieces
  
• 3/4 cup milk
  
• 1/2 (8-ounce) package cream cheese, softened and cut into cubes
  
• 2 Tbsp chopped fresh dill
  
• 1 tsp grated lemon rind
  
• 2 Tbsp fresh lemon juice
  
• 1 cup grape or cherry tomatoes, halved
  
• 4 ounces smoked salmon, cut into thin strips
  






Instructions



1. Cook pasta in boiling salted water according to package directions.
   
   
2. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.
   
   
3. Combine milk and cream cheese in large nonstick skillet over medium heat; cook 10 minutes, or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.
   
   Makes 4 servings.