250g farfalle pasta
15ml olive oil
250g asparagus, cut into 5cm pieces and blanched
250ml sour cream
10ml grated lemon zest
30ml lemon juice
salt and black pepper
150g smoked salmon or trout, roughly chopped
15ml chopped dill
Cook the pasta in boiling salted water until al dente.
Drain and reserve about 80ml of the cooking liquid.
Heat the oil in a large pan and gently fry the courgette and asparagus for a minute.
Stir in the sour cream, lemon zest and juice and bring to the boil.
Add the drained pasta and season.
Stir in the smoked salmon and dill and heat.If the sauce is too thick, add a little of the reserved pasta cooking liquid to thin it down.