Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette

I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (12 ounce) package farfalle pasta (butterfly)
• 1⁄2 tablespoon salt
• 6 -8  cups water
• 1  bunch  slender asparagus, washed and cooked al dente

• Lemon pistachio vinaigrette

• 2⁄3 cup extra virgin olive oil
• 1⁄4 fresh lemon juice
• 1⁄2 cup pistachio nut, unshelled
• 2  ounces smoked salmon, cut into strips
•  salt and pepper
• 1  tablespoon fresh parsley, chopped for garnish

Directions

1. Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
2. Prepare the vinaigrette.
3. When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
4. Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
5. Cut the salmon into strips and put them in the bowl with the pasta.
6. Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
7. Top with chopped parsley and refrigerate for several hours.
8. Remove and let it come to room temperature and serve.