Linguine with Salmon and Dill

Ingredients

• 4 ounces asparagus fresh cut into 2-inch pieces
• 1 cup cherry tomatoes halved
• 8 ounce cream cheese softened cut into cubes
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 6 ounces pasta uncooked
• 0.8 cup milk 
• 4 ounces salmon smoked cut into thin strips

Equipment

• bowl
• frying pan

Directions

1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain.
2. Transfer to a serving bowl, set aside, and keep warm.
3. Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients.
4. Remove from heat. Stir cheese mixture into pasta, tossing to coat.
5. Serve immediately.
6. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($1
7. complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe."