Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
778
Calories
38g
Protein
44g
Fat
62g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Smoked Salmon | 100g cooked | 208 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounce package bow tie pasta
- 1/2 cup fresh steamed asparagus tips
- 1 ounce smoked salmon, chopped
- 1 lemon, juiced
- 1 tablespoon chopped pistachio nuts
- 1 teaspoon chopped fresh basil
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2
Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
3
In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper.
4
Mix well and refrigerate for 2 hours.
5
Remove from refrigerator and serve at room temperature.
Recipe sourced from
fandom