2 tbsp olive oil
2 cloves garlic, thinly sliced
1 bunch asparagus, trimmed and halved
20ml lime juice
1 tbsp lime rind, finely grated
1 tbsp dill, chopped
60g goat cheese, crumbled
200g smoked salmon slices
sea salt and cracked black pepper
Cook pasta in a large saucepan of salted, boiling water (as instructed on the packet). Drain, set aside and keep warm.
In a medium-sized pot of salted, boiling water, blanch the asparagus for a minute, remove and place in a bowl of iced water.
Heat a non-stick pan over a low heat. Add the oil and garlic and cook for 1 minute. Add the onion and cook for a further 2 to 3 minutes.
Add the drained pasta, lime juice, lime rind, dill, goat cheese, smoked salmon, asparagus, salt and pepper, and toss gently to combine.
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