Main Course
Salmon and grapefruit penne
Taste a unique recipe for penne with salmon and grapefruit!
25 min
Prep time
20 min
Cook time
2
Servings
Medium
Difficulty
45 min
Total time
Cocotte
Cooking method
Ingredients
Instructions
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1
Boil plenty of hot water in a large pot and when it's simmering, add the asparagus, about 5 minutes later, pierce with a knife; the stem should be very tender.
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2
Remove the asparagus and put the pasta in the water.
-
3
Cook for the time indicated on the packaging.
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4
While that is cooking, cut the asparagus into pieces, about 5 per stalk.
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5
Set aside the tips and sauté the chopped shallot and asparagus pieces in a little olive oil in a pot.
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6
Peel off the segments of the pomelo and keep the juice.
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7
Add the zest and mascarpone to the pot, let them melt, and add some of the pomelo juice according to taste (more or less bitterness), add the chives, then the pasta.
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8
Before serving, arrange the smoked salmon in slices, the asparagus tips, and the pomelo segments on top.
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9
Sprinkle with freshly grated Parmesan cheese, season well.
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