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gemelli-with-asparagus-smoked-salmon-and-dill-107977.json
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gemelli-with-asparagus-smoked-salmon-and-dill-107977.json
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{
"directions": [
"Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.",
"While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.",
"Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.",
"Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well."
],
"ingredients": [
"1 lb gemelli or other corkscrew pasta such as rotini or rotelle",
"1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces",
"2/3 cup heavy cream",
"2 teaspoons finely grated fresh lemon zest",
"1/4 cup chopped fresh dill",
"1/2 teaspoon salt",
"1/4 teaspoon black pepper",
"1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Milk/Cream",
"Pasta",
"Quick & Easy",
"Salmon",
"Asparagus",
"Spring",
"Dill",
"Gourmet"
],
"title": "Gemelli with Asparagus, Smoked Salmon, and Dill",
"url": "http://www.epicurious.com/recipes/food/views/gemelli-with-asparagus-smoked-salmon-and-dill-107977"
}