Sage pasta - Grilled Asparagus and cold smoked salmon
Looking for something different on the BBQ? This recipe might give you some inspiration for something totally different! You can make this sage pasta in no time or take the long way by cold smoking your salmon from scratch! If you have some time I suggest the last! Start your smoker, it's time to rock the lady!
Servings 2 people
Ingredients
- 200 gr pasta
- 1 handful peas
- 10 white asparagus
- 10 leaves sage
- 4 tsp capers
- 8 tsp oil
- 1/2 juice and zeste of 1 lemon
- 1 shot Kombucha or cider
- 1 handful pine nuts
- cold smoked salmon from scratch if possible
Instructions
- Remove the thick peel of the asparagus and cook for about 3 minutes. They don't need to be done by now.
- Meanwhile start your BBQ for a grill session at high heat (250°C). For this recipe I used the Traeger Ironwood but any type of BBQ can be used to make this sage pasta.
- Cool down the asparagus and let them dry a little on a plate. Meanwhile you can cook the pasta in the same water you cooked the asparagus following the instruction on the package.
- While the pasta is cooking, place a cast iron skillet on the fire and bake the pines nuts golden brown.
- Put the oil, sage, capers, kombucha (or cider) and lemon juice in a blender and mix thoroughly.
- Remove the pine nuts from the skillet and fruit the onion. Add the peas and cook them through. Pour over the sage oil and add the pasta. Stir through and let cook for a minute or two. So the flavors infuse the pasta.
- Meanwhile grill the asparagus until they have a nice searing and are done.
Finishing touch
- Cut the grilled asparagus in pieces from about 2cm each and keep de tips apart. Mix through the pasta. Sprinkle with the golden brown pines, 2 tbsp capers and thinly chopped lemon zeste.
- Put some thin slices of smoked salmon on top of the plate and finish with the tips from the grilled asparagus.