Tagliatelle with Smoked Salmon & Asparagus

Tagliatelle with Smoked Salmon & Asparagus

Serves 4

4½ points/serving

Core: Count ½ pt for the wine

110g low fat soft cheese
175g smoked salmon trimmings
4 tbsp dry white wine(½pt)
1tsp lemon juice
1 tbsp chopped dill
225g tagliatelle or linguine
250g fresh asparagus, trimmed and cut into 5cm pieces
salt and freshly ground black pepper
fresh dill sprigs, to garnish

Put the soft cheese, 60g of the salmon trimmings, the wine and lemon juice into a blender and process until smooth.  Transfer to a small saucepan and heat through gently.  Do not allow to boil.  Season to taste then stir in chopped dill and remaining salmon trimmings.

Cook pasta in plenty of boiling water according to pack instructions.  Drain thoroughly then return to warm saucepan.  Meanwhile cook asparagus in lightly salted boiling water for 5 minutes, until just tender, then drain.  Add sauce and the asparagus to the pasta and carefully fold everything together.  Divide pasta mixture between 4 warm plates, garnish with dill and serve immediately.