Ingredients
The following ingredients have 4 Servings
- 12 ounces salmon filets (Skin removed. Pacific Salmon is preferred)
- 1 pound HemisFares Bucatini
- 1 cup grape tomatoes (cut in half)
- 1.5 cups asparagus (spear tips and 2 inches below. About 4 inches in total.)
- 2 cup heavy cream
- 1 cup chicken stock (Or vegetable stock)
- ½ cup Gorgonzola cheese crumbles (additional if needed)
- ½ cup Romano Cheese (additional if needed)
- 2 tablespoons blackening seasoning (Your favorite brand of cajun seasoning )
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon black pepper
- 1 tablespoon basil or Italian parsley (finely chopped)
- extra Gorgozola and Romano cheese for serving
- fresh ground pepper for serving
Instruction
- Cook pasta per instruction on bag
- Place the asparagus in saute pan and cover with water. Bring the water to a boil and allow to boil for one minute. Drain and cool asparagus spears. Cut spears in half and keep on the side until needed.
