A green salad is all you need to make this pasta — its creaminess sharpened with a touch of horseradish — into a complete dinner. When shopping, it's helpful to know that egg noodles are usually sold coiled into small nests.
Cooks' note:
·For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water.
Recipe information
Yield
Makes 4 servings
Ingredients
8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons
Preparation
Step 1
Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
Step 2
While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
