Klaserie River Sands

Smoked Salmon, Goats Cheese + Asparagus Spaghetti



400g spaghettismoked salmon goats cheese and asparagus pasta spaghetti

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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