Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

A seasonal supper or lunch

Difficulty and servings

Moderately easy

Serves 4

Preperation and cooking times

Ready in 25-30 minutes

Method

  1. Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
  2. Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
  3. Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
  4. Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

Per serving

626 kcalories, protein 22g, carbohydrate 71g, fat 29 g, saturated fat 16g, fibre 6g, salt 1.35 g

Recipe from Good Food magazine, May 2004.

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Latest comments and suggestions

  • 18 December 2007

    Julia rated and commented on this recipe

    3 stars

    I replaced the broad beans with frozen peas and used low fat creme fraiche to reduce the calories.

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  • 11 January 2008

    Aida G rated and commented on this recipe

    4 stars

    Broad beans are hard to find sometimes. I used soy beans. Nice pasta for supper.

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  • Binder photo lal

    07 October 2008

    lal rated and commented on this recipe

    4 stars

    Great for using up the glut of broad beans from the allotment. Quick and tasty!

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Difficulty and servings

Moderately easy

Serves 4

Preperation and cooking times

Ready in 25-30 minutes

Ingredients

  • 25g butter
  • 6 spring onions , sliced
  • 6 tbsp dry white wine or vermouth
  • 200g carton crème fraîche
  • pinch freshly grated nutmeg
  • 2 tbsp chopped fresh dill (optional)
  • juice ½ lemon
  • 700g young broad beans in pods (to give about 175g/6oz shelled beans)
  • 175g young asparagus
  • 350g spirali or spaghetti
  • 100g smoked salmon , cut into small pieces
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Per serving

626 kcalories, protein 22g, carbohydrate 71g, fat 29 g, saturated fat 16g, fibre 6g, salt 1.35 g

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