Serves 6
45 min
Salmon and Asparagus Casarecce
Recipe GLPR5b8815326b2894
A light and elegant Nordic-inspired pasta dish featuring flaked salmon combined with fresh asparagus in a delicate egg-based sauce. Casarecce pasta shells cradle the tender fish and vegetables in this protein-rich, Mediterranean-style main course that's both nutritious and satisfying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound casarecce pasta
1/2 pound cooked salmon (poached, roasted, grilled, pan-seared, or smoked)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
1 small bunch thin asparagus, cut into 1-inch pieces
5 eggs, beaten
2 tablespoons milk or cream
1/4 cup freshly grated Parmigiano-Reggiano
Coarse salt to taste
Freshly ground black pepper to taste
Directions
Bring a large pot of salted water to a boil and cook the casarecce pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced yellow onion and sauté for 4-5 minutes until softened and translucent.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.
Flake the cooked salmon into bite-sized pieces, removing any bones or skin. Add to the skillet with the vegetables and gently toss to combine.
In a bowl, whisk together the beaten eggs, milk or cream, and grated Parmigiano-Reggiano.
Reduce the skillet heat to medium-low. Add the cooked pasta to the skillet with the salmon and vegetables.
Pour the egg mixture slowly over the pasta while stirring gently and continuously. Add 1/2 cup of the reserved pasta water gradually as you stir, combining everything evenly.
Continue cooking and stirring for 3-4 minutes, allowing the eggs to set gently into a creamy sauce. The eggs must reach an internal temperature of 160°F and appear fully set without any liquid egg remaining. Add more reserved pasta water if the mixture seems too dry.
Season with coarse salt and freshly ground black pepper to taste. Divide among serving bowls and serve immediately while warm.
