Rich, savory, and unexpectedly perfect — this whole wheat pasta is a beautiful balance of salt, freshness, and comfort.

Salty salmon melts gently into warm pasta, crisp asparagus adds bite, pine nuts bring crunch, and aged cheddar finishes everything with deep, nutty richness. A touch of chili and basil-infused olive oil ties it all together.

Fresh, bold, slightly spicy, and deeply comforting — a dish that feels both wholesome and indulgent.

Ingredients

180–200 g whole wheat pasta (spaghetti, linguine, or penne)
120–150 g salted salmon, thinly sliced or flaked
1 bunch asparagus, woody ends trimmed, cut into bite-size pieces
1–2 green tomatoes, sliced or roughly chopped
2 tbsp pine nuts
40–50 g aged cheddar, finely grated
2 tbsp basil-infused olive oil (or good olive oil + fresh basil)
1 garlic clove, finely sliced
Chili flakes, to taste
Freshly ground black pepper, to taste
Salt (for pasta water only)

Instructions

Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the whole wheat pasta until al dente, according to package instructions.
Reserve about ½ cup of the pasta cooking water, then drain.
Toast the pine nuts
Heat a dry pan over medium heat and toast the pine nuts until golden and fragrant. Set aside.
Build the flavor base
In a wide pan, heat the basil-infused olive oil over medium-low heat.
Add the sliced garlic, chili flakes, and black pepper. Cook gently for 30–40 seconds until aromatic, making sure the garlic doesn’t brown.
Add vegetables
Add the green tomatoes and asparagus to the pan. Sauté briefly — about 2–3 minutes — keeping the vegetables fresh, bright, and slightly crisp.
Combine with pasta
Add the cooked pasta to the pan along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and glossy.
Add the salmon
Remove the pan from heat. Gently fold in the salted salmon so it softens from the residual heat without overcooking.
Finish the dish
Top with toasted pine nuts, grated aged cheddar, and an extra drizzle of basil oil. Adjust seasoning if needed and add more chili flakes if you like a little heat.

Serving Suggestions

Serve immediately while warm, with extra grated cheddar on the side and freshly cracked black pepper.
This pasta pairs beautifully with a simple green salad or a glass of dry white wine.