Salmon-Asparagus Fettucine in Pesto Cream

Monday April 23

There was a grilled fillet of salmon left over from the weekend grad conference, so we adopted it for a quick pasta meal, paired with (what else?) asparagus. 

Procedure was simple.  Chopped the asparagus into inch lengths, boiled the stems, then the tips, in the pasta water, then fished them out and drained them.  Heated some butter, then thickened some heavy cream, in a pan; seasoned it with a spoon or two of our homemade pesto.  When the fettucine was almost cooked, tossed the crumbled salmon and asparagus into the cream sauce, then tossed in the fettucine when it was done. 

We love these almost-instant spring pastas.