Smoked Salmon, Asparagus and Caper Pasta
- 250ml PHILADELPHIA Original Cream For Cooking
- 100g smoked salmon, cut into strips
- 2 bunches asparagus, cut into 5cm lengths and blanched
- 2 tablespoons mini capers
- freshly ground black pepper
- 400g orrechiette, cooked, drained and kept warm
- COMBINE the PHILLY with the salmon, asparagus, capers and pepper in a saucepan and stir over a medium heat until smooth, simmer for 1-2 minutes.
- TOSS through the pasta and simmer a further 2 minutes or until well heated.
- Serve immediately.
philadelphia original cream, salmon, bunches asparagus, capers, freshly ground black pepper
Taken from www.kraftrecipes.com/recipes/smoked-salmon-asparagus-caper-pasta-116597.aspx (may not work)