Barilla® Mostaccioli with Smoked Salmon, Asparagus & Chives
Barilla® Mostaccioli with Smoked Salmon, Asparagus & Chives
30 minutes total / Calories 422
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Seafood
- Short
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Mostaccioli pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Mostaccioli |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Shallot, minced |
| 1 | Bunch asparagus, sliced on a bias |
| ½ | Cup dry white wine |
| 1 | Cup heavy cream |
| To taste | Salt and black pepper |
| 6 | Ounces wild smoked salmon, julienned |
| 10 | Chives cut ½ inch slices |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile, sauté shallots with olive oil for three minutes over medium heat.
Step 3
Add asparagus and keep cooking over high heat for two minutes.
Step 4
Deglaze with wine, reduce by half and add cream, salt and pepper.
Step 5
Cook pasta according to package directions.
Step 6
Drain pasta and toss with sauce and smoked salmon.
Step 7
Garnish with chives before serving.
Mostaccioli
Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri, and Sorrento. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike Penne, which are ridged, Mostaccioli are smooth in texture.
Barilla® Mostaccioli is made with non-GMO ingredients. For more information, please read our position.
- Shape Mostaccioli
- Cook time 10–11 mins
- Pack size 16 oz.
- Range Classic Blue Box