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Smoked Salmon with Parmesan
Pea Pasta and Asparagus
Yield: 1 Meal
4 OUNCE SMOKED SALMON
(4 THIN SLICES)
PARMESAN PEA PASTA:
3/4 cup small pasta shells
1/2 cup sweet green peas
1 tablespoon extra virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh chives
Salt and pepper to taste
PREPARATION
1.
Cook pasta using package directions. Combine cooked pasta with the peas,
olive oil, Parmesan, chives, salt and pepper. Toss to combine. Serve warm or
at room temperature.
2.
Pack a mix of your favorite melons for dessert.
3.
When it's time to eat: wrap the smoked salmon around the asparagus for a
flavorful roll up.
6–8 FRESH
ASPARAGUS SPEARS
MIXED MELONS
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