375g dried bow-tie pasta
1 bunch asparagus, cut into 3cm pieces
1 cup light thickened cream
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
415g can Paramount red salmon, drained, skin and bones removed, flaked
Salt, to season
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.
- Return pasta and asparagus to pan. Add cream, lemon rind, lemon juice, chives and salmon. Season with salt and pepper. Toss to combine. Serve.