Gemelli with Asparagus, Smoked Salmon, and Dill

• 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

1. Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes.
2. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
3. While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
4. Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
5. Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot).
6. If pasta looks dry, moisten with some of remaining water.
7. Add salmon and toss well.

gemelli, thin, heavy cream, lemon zest, dill, salt, black pepper, salmon

Taken from www.epicurious.com/recipes/food/views/gemelli-with-asparagus-smoked-salmon-and-dill-107977 (may not work)