Tuna Tuesday (er..Wednesday) Salmon and Asparagus Pasta with Walnuts

Seriously…it could not be more beautiful outside right now. The last few days I have had all of the doors and windows open in the house enjoying the soft breezes and the smell of Spring in the air. All of this gorgeous weather won’t last long. I know that soon enough there will be big bugs and clouds of yellow pollen to contend with. Sinuses and snotty kids won’t be far behind. But it’s not here yet. Beautiful weather is my reason for the tardiness of the Tuna Tuesday post. It just never came together yesterday. You know how that goes, right?

Besides the weather, we are also getting ready for a massive moving sale this weekend. I am selling as much stuff as I can fit in my front yard and I am excited about it. I love having yard sales because it is such a purge for us. It seems that ,with kids, the amount of crap you own just piles up around you, and before you know it you are kicking through your own home like Indian Jones in the cave full of rats, mumbling to yourself, “I hate toys, I hate toys!“

The money we get from the moving sale will go toward the purchase of a new dining table. Preferably, one that doesn’t creak when you put your plate down or shake violently when you cut your steak. I’m ready for grown-up furniture, you know?

So, this recipe is an adaptation of a Good Housekeeping recipe that I have been using for years. It’s light and fresh but substantial enough to keep you full. All qualities I love in a Springtime dish. The walnuts aren’t something I usually buy, but they really add a nice crunch to the dish. You can buy those little packets in the baking aisle that are the perfect amount for this dish.

Salmon and Asparagus Pasta with Walnuts

serves 4

2 T olive oil

1/2 t. dried Rosemary

1 pound of Asparagus, trimmed and cut into 1 inch pieces

1 package of rotini ( or ziti or bowties) pasta

1 cup half and half

1 – 6 oz. can salmon, flaked

1 t. lemon zest

salt and pepper

1/2 cup walnut pieces

Preheat oven to 425. Toss asparagus, oil, salt and pepper, and rosemary together in a baking dish and roast in the oven until the asparagus is crisp-tender, about 15 minutes.

Meanwhile, cook the pasta according to package instructions, drain.

In a large skillet, bring the half and half, lemon zest, and 1/4 t. salt and pepper, to a boil. Reduce heat and reduce for 5 minutes.

In a dry skillet, toast the walnuts over medium heat until they smell nutty. Keep them moving so they don’t burn. About 5 minutes.

Toss half and half, asparagus, salmon and nuts together. Season with more salt and pepper if needed.

Serve and Enjoy!!

Salmon and Asparagus Pasta with Walnuts

Quick and creamy weeknight dinner!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Course: dinner

Cuisine: american

Servings: 4

Author: Two Lucky Spoons

Ingredients

• 2 T olive oil
• 1/2 t. dried Rosemary
• 1 pound of Asparagus trimmed and cut into 1 inch pieces
• 1 package of rotini or ziti or bowties pasta
• 1 cup half and half
• 1 - 6 oz. can salmon flaked
• 1 t. lemon zest
• salt and pepper
• 1/2 cup walnut pieces

Instructions

• Preheat oven to 425. Toss asparagus, oil, salt and pepper, and rosemary together in a baking dish and roast in the oven until the asparagus is crisp-tender, about 15 minutes.
• Meanwhile, cook the pasta according to package instructions, drain.
• In a large skillet, bring the half and half, lemon zest, and 1/4 t. salt and pepper, to a boil. Reduce heat and reduce for 5 minutes.
• In a dry skillet, toast the walnuts over medium heat until they smell nutty. Keep them moving so they don't burn. About 5 minutes.
• Toss half and half, asparagus, salmon and nuts together. Season with more salt and pepper if needed.
• Serve and Enjoy!!

Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

Do Not Forget To Pin! So you can come back and make this tasty Salmon and Asparagus Pasta recipe!