- salt
- 1 (8 ounce) package spaghetti
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/4 cup white wine
- 1 (14.75 ounce) can salmon, undrained and flaked
- 6 tablespoons basil pesto
- 4 green onions, thinly sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 4 to 5 minutes of cooking. Drain, reserving 1/2 cup of the cooking liquid, and return pasta to pot.
- Heat oil in a large skillet over medium-high heat. Stir in onions and cook until tender, about 5 minutes. Pour in wine, then stir continuously until the onions have become golden brown, about 2 minutes.
- Stir in salmon, pesto and green onions; cook to heat through, about 2 minutes.
- Toss salmon mixture with spaghetti, adding Parmesan cheese and lemon juice. Stir in some of reserved pasta liquid to moisten if necessary.