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    Fettuccine w/Spinach, Salmon & Asparagus


    Source of Recipe


    Unknown

    List of Ingredients




    500g Fettuccine
    15g Butter
    1 White Onion, finley chopped
    1 cup Chicken Stock
    2 bunches Asparagus, trimmed, halved lengthways, cut into 4cm lengths
    1/3 cup (80g) Sour Cream
    220g Smoked Salmon, cut into thin strips
    1 bag Baby Spinach Leaves

    Recipe



    Cook pasta in a large saucepan of boiling water and drain.

    Meanwhile, melt butter in a frying pan on medium and cook onion for approx 3 minutes until softened.

    Add stock and bring to the boil. Add asparagus and cook for two minutes.

    Remove asparagus and keep warm. Simmer stock until 1/4 cup remains. Stir through sour cream.

    Return asparagus to pan with pasta, salmon and spinach leaves. Toss gently until heated through and serve immediately.

    Serves 4

 

 

 

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