Ingredients

500g Zafarelli Penne

4 tbs olive oil

1 large lemon or 2 small, zest and juice  

1 shallot, finely chopped

2 tbs capers (optional)

200gms smoked salmon, cut into small slices

2 bunches asparagus, cut into 2 cm pieces

½ cup pasta water

1 tbs freshly chopped chives + extra for garnish

Method

1. Bring a large pot of salted water to the boil. Add Zafarelli penne and cook until 1 minute from al dente, reserving ½ cup pasta water before draining.
2. Meanwhile, heat olive oil in a large frying pan over low heat. Add garlic and lemon zest and cook gently for 1 minute until fragrant (not browned).
3. Increase heat to medium, add asparagus and cook for 2–3 minutes until just tender but still bright green. Reduce heat to low while pasta finishes cooking.
4. Add the drained pasta to the pan with smoked salmon, chives and reserved pasta water. Toss gently over low heat until the salmon is just warmed through and the sauce lightly coats the pasta.
5. Finish with a squeeze of lemon juice and extra chives to serve.