Daily Excerpt from Diary of a Tuscan Chef!

Today's entry is a delicious dish to welcome the warm weather.

Farfalle al Salmore e Asparagi

Bow-ties with Salmon and Asparagus

serves 4 as an appetizer

2 tablespoons extra virgin olive oil

2 cloves garlic chopped

1/2 teaspoon crushed red pepper flakes

1 sprig fresh rosemary

1/2 lb asparagus cut into 1 inch lengths, tip set aside

2 tablespoons finely chopped fresh Italian parsley

1/2 lb salmon fillet cut into this slices

1 medium tomato, peeled and chopped

fresh ground black pepper to taste

3 quarts water

1 1/2 tablespoons salt, more to taste

1/2 lb bow-ties or other short pasta

Place the olive oil, garlic, red pepper flakes, rosemary, and asparagus stems (not the tips) in a large saute pan and cook over medium high heat, stirring for approximately 5 minutes, until the garlic is golden and the asparagus is a bright green. Add the parsley and stir. Add the salmon and cook for 2 to 3 minutes more. Add the tomato, along with the salt and pepper, and the asparagus tips. Lower the heat to medium low and cook for another 3 minutes. Set aside and keep warm.

Bring the water to boil in a large pot. Add the 1 1/2 teaspoons of salt and the bow-tie pasta and cook until the pasta is very al dente. Drain and add the salmon. Cook for 2 to 3 minutes more. serve. This is also nice served at room temperature as a salad.