Ribbon pasta with scampi

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the cucumber into 0.5 cm cubes. Mix the dressing ingredients and marinate the cucumber cubes in the dressing for at least 20 minutes.

2. 02

   Cut the shallots into rings, slice the mushrooms, halve the cherry tomatoes and tear the rocket into smaller pieces. Immediately before serving, combine with the marinated cucumber and its dressing and arrange on plates. Shave the Parmesan over the top.

3. 03

   Cook the ribbon pasta according to the packet instructions.

4. 04

   Peel the lower third of the asparagus with a vegetable peeler, then cut into 2 cm pieces. Finely chop the shallots and garlic and cook in the oil with the asparagus, initially without the tips, for about 8 minutes over a medium heat. Add the asparagus tips 4 minutes before the end of the cooking time, then add the scampi a further 2 minutes later.

5. 05

   Deglaze with the blood orange juice, bring briefly to the boil and thicken with the starch mixed into the milk. Cut the salmon into strips and the pineapple into cubes, and chop the tarragon. Add them to the sauce and heat through. Season with the remaining ingredients and serve with the ribbon pasta.