Hot smoked salmon, asparagus and macadamia pasta

https://www.taste.com.au/recipes/hot-smoked-salmon-asparagus-macadamia-pasta-recipe/s35q6yj4

Ingredients

250g pkt green pea casarecce

2 bunches asparagus, thinly sliced diagonally

1 tbsp extra virgin olive oil

2 garlic cloves, thinly sliced

1/2 tsp dried chilli flakes

1 tsp finely grated lemon rind

2 large zucchini, coarsely grated

150g hot smoked salmon with pepper, skin removed, flaked

60g baby rocket

1/4 cup fresh mint leaves

1/4 cup fresh continental parsley leaves

1 tbsp fresh lemon juice

2 tbsp roasted unsalted macadamia nuts, chopped

Lemon wedges, to serve

Instructions

Step 1

Cook the green pea casarecce in a large saucepan of lightly salted boiling water following packet directions or until just tender, adding the asparagus slices in the last minute of cooking then drain.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the garlic, chilli flakes and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the grated zucchini and cook, stirring, for 1-2 minutes or until bright green and tender.

Step 3

Add the cooked casarecce, hot smoked salmon, rocket, mint, parsley and lemon juice to the frying pan and toss to combine. Sprinkle with macadamia and serve with lemon wedges.