Linguine With Smoked Salmon Creamy Sauce

1. 1

   In a large saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain and put back in the saucepan.

2. 2

   Meanwhile, in another saucepan, bring to boil heavy cream and dry onion flakes.

3. 3

   Add asparagus and smoked salmon, cook at low heat until warm.

4. 4

   Remove from the heat, add 1/2 cup of parmigiano reggiano and stir. Add salt and pepper.

5. 5

   Add sauce to the pasta and stir to coat well.

6. 6

   Sprinkle each serving with remaining parmigiano reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.