Salmon and asparagus pasta bake

Instructions

1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add zucchini for last 3 minutes of cooking and asparagus for last 2 minutes. Drain.
2. Meanwhile, place 1 cup (250ml) milk in a small saucepan with onion, tarragon, rind and salmon. Season with salt and pepper. Cook over medium-high heat for 5–6 minutes or until salmon is just cooked (see note). Using tongs, transfer salmon to a board. Combine remaining milk with cornflour in a small bowl. Add to pan with milk mixture and stir to combine. Cook, stirring, for 2–3 minutes or until sauce boils and thickens.
3. Preheat grill on high. Transfer pasta mixture to a 16cm x 26cm ovenproof baking dish. Pour over sauce and toss to coat. Flake salmon with a fork, discarding any bones. Push salmon chunks into pasta mixture and sprinkle with cheese. Grill for 3–4 minutes or until top is golden. Serve.