Active time: 20 min Start to finish: 30 min

　　

Ingredients

Makes 4 main-course servings

　　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

　　

Step 1

Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.

　　

Step 2

While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.

　　

Step 3

Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.

　　

Step 4

Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.