Pasta with asparagus and smoked salmon

Pasta with Asparagus and Smoked Salmon Recipe

Looking for a tasty new way to serve asparagus? Our quick and easy asparagus pasta recipe is a great way to use this versatile spring vegetable. Fettuccine is tossed with fresh asparagus, leeks and smoked salmon in a rich and creamy tarragon-chive sauce to make a fast and flavorful main dish that's sure to become a regular on your springtime dinner menus.

Yield: 6 servings
Nutrition facts: Per serving: 428 calories, 18 g fat, 51 g carbohydrates (3.9 g fiber), 18 g protein, 698 mg sodium

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12 oz. dried fettuccine
2 lb. asparagus, cut into 1-in. lengths
1 Tbsp. olive oil
2 leeks, halved lengthwise and thickly sliced crosswise
1 pkg. (8 oz.) cream cheese, cut into chunks
3 Tbsp. chopped fresh tarragon or 1½ tsp. dried
3 Tbsp. minced chives
6 oz. smoked salmon, cut into bite-size pieces


  1. In large pot of boiling salted water, cook fettuccine according to package directions. Add asparagus for last 2 minutes of cooking time. Drain, reserving 1½ cups cooking water. Return pasta and asparagus to pot.
  2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add leeks and cook until tender, 8 to 10 minutes.
  3. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted. Pour over pasta, add smoked salmon and toss until combined. Season with salt and pepper to taste.