Pasta Perfection
 
Salmon Penne with Asparagus, Dill and Sour Cream

Tom Przystawik
Chef/owner, Food Matters Cafe

Few people seem to enjoy nature’s bounty more than chefs. Tom Przystawik, for example, has reveled in restocking his spice rack with fresh clippings from his D.C. garden. “I have some plots in a community garden on Capitol Hill and decided that I would devote the majority of my space to herbs this year,” he shared, noting that one early shower was dill. The arrival of a bumper crop of asparagus shortly thereafter prompted Przystawik to create his salmon penne.

Photography by Anastasia Chernyavsky

PREP TIME: 10 MIN. COOK TIME: 15 MIN. SERVES 4

INGREDIENTS
1 pound penne pasta
1 pound salmon, poached* and flaked into 1-inch pieces
16 asparagus spears, cut into 1-inch pieces
4 tablespoons fresh dill, chopped
3/4 cup sour cream
2 tablespoons kosher salt
2 teaspoons ground black pepper

*Any cooked salmon (grilled, roasted or sauteed) can be substituted

PREPARATION
Bring a pot of salted water to a boil. Add asparagus and cook for 1 minute. Remove and plunge into a bowl of ice water to cool. Drain the asparagus.

Meanwhile, bring large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes.

While the penne is cooking, heat the salmon, sour cream and asparagus in a large pan over medium heat. Do not bring to a boil or the sour cream may separate.

When the penne is done, drain and add to the salmon mixture.

(September 2007)