Pasta with Smoked Salmon and Green Asparagus in a Watercress Sauce

This light pasta dish combines fresh vegetables with a low-fat cheese sauce to bring out the best flavour from the smoked salmon.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
2	Smoked Salmon	Main, Snack	Boil	Less than 30 minutes

Ingredients:

200g. fresh pasta,
200g. green asparagus,
2-3 spring onions,
75g. diced smoked salmon

Sauce:

1 tsp. olive oil,
a finely diced onion,
300 ml. vegetable bouillon,
maizena/flour for thickening,
2 tsp. low-fat cream cheese,
salt,
white pepper,
1 pot of watercress

Method:

Break off the stringy end of the asparagus. Cut the green asparagus and the spring onions in slices of 3-4 cm in length and boil them for a couple of minutes.

For the sauce, fry the onion in the oil and add the bouillon. Allow to simmer for a few minutes and thicken with maizena/flour mixed with a little water before adding the cream cheese. Season with salt and pepper. Blend with the watercress.

Mix the vegetables and the diced smoked salmon with the sauce and heat through Garnish with watercress. Serve with freshly cooked pasta and bread.