Ingredients

Zafarelli Pennette Rigate No. 18 500g
4 tbsp olive oil
1 large lemon or 2 small, zest and juice  
1 shallot, finely chopped
2 tbsp capers (optional)
200g 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 and cook pasta for 1 minute less than the packet directions. Reserve ½ cup pasta water.
2. Meanwhile, heat olive oil in a large frying pan over low heat.
3. Add shallot and lemon zest and cook for 1 minute until fragrant, without browning.
4. Add capers (if using) and asparagus and cook for 2-3 minutes until just tender and bright green.
5. Add the cooked pasta, smoked salmon, chives and reserved pasta water to the pan.
6. Toss gently over low heat for 1-2 minutes, until the salmon is just warmed through and the pasta is tender and lightly coated in the sauce.
7. Finish with the lemon juice and extra chives. Serve immediately.