Ginger Butter Pasta with salmon

Ginger butter pasta with salmon

The flavor technique in this pasta is the large amount of finely minced ginger in the butter until the ginger sizzles and the butter turns a light brown. The ginger infuses the butters with its peppery high notes. The browned butter contributes a rich nutty quality.

          

Ingredients

• 1 1/2 pounds raw fresh salmon fillet, skin and pin bones removed
• 1 bunch thin asparagus
• 1/2 cup pine nuts
• 1/2 cup loosely packed basil leaves
• 1/2 cup loosely packed cilantro springs
• 8 ounce dried fettucine, spaghetti, or your favorite pasta
• 2 ounces pecorino or reggiano
• 1 tablespoon lemon zest threads, for garnish

Steps

1. Preheat the oven to 325 (roast the pine nuts)
2. cut the salmon into 1/2 inch rectangles  and refrigerate
3. cut the asparagus on a sharp diagonal into 1-inch lengths
4. combine the basil and cilantro
5. in a small container combine the butter and ginger with the sauce ingredients and then refrigerate.
6. boil the pasta until it loses its raw texture add lightly salt
7. add all ingredients togethere