Orchiette with Salmon and Asparagus

  • 16 oz. dried orchiette pasta
  • 1 bunch asparagus spears
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 8 oz. boneless, skinless salmon fillet
  • 1 pint grape tomatoes -- halved
  • 2 T. white wine
  • Extra seasoning to taste

Cook the pasta according to the package directions. Drain, but do not rinse.

Remove the woody ends of the stems of the asparagus and cut into bite-sized pieces. Steam for about 7 minutes or until crisp-tender. Remove from the steamer and set aside.

Meanwhile, combine the paprika, salt and pepper in a small bowl and rub into the fish fillet. Place the fillet on a broiler pan and broil 5-6 inches from the heat for 4 minutes on each side. Remove the fish from the oven and flake into bite-sized pieces.

Toss the pasta, asparagus, fish and the remaining ingredients together. Serve hot. Sprinkle with a little parmesan cheese, if desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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