Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

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(18 ratings)

Ready in 25-30 minutes

More effort

Serves 4
A seasonal supper or lunch

Nutrition and extra info

Nutrition: per serving

  • kcal626
  • fat29g
  • saturates16g
  • carbs71g
  • sugars0g
  • fibre6g
  • protein22g
  • salt1.35g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 6 tbsp dry white wine or vermouth
  • 200g carton crème fraîche
  • pinch freshly grated nutmeg
  • 2 tbsp chopped fresh dill (optional)
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 700g young broad bean in pods (to give about 175g/6oz shelled beans)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 175g young asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 350g spirali or spaghetti
  • 100g smoked salmon, cut into small pieces

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.

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Comments (17)

cyberchezza's picture
3.75

Nice, quick dish for a late mid-week supper. Halved the amount & it served three as a light meal. Added tarragon instead of dill & didn't bother peeling the beans as it wasn't needed. Finely chopped mushroom in with the spring onions & they added a nice touch. Might add some chilli as well next time for a bit of zing... Thought the amount of sauce was about right, but I guess this depends on your pasta type; I used conchiglietta.

zedzoom's picture
5

Absolutely delicious and very easy. I left out the dill, and used hot-smoked salmon.

kilmory's picture
5

I did a search for asparagus and smoked salmon and came up with this last night. It was gorgeous and so quick to make, will definitely be cooking this many times.

I noted the comment about sauce quantity and as I was using wholewheat fusilli I made the full amount for 2 of us, but half the pasta and it was perfect. Used half-fat creme fraiche and peas as we don't like broad beans.

maja-leah's picture
5

This was amazing... i used chicken instead of smoked salmon and it really made a difference.

kylah16's picture

Very nice but I'd add more salmon next time. I also used peas instead of broad beans.

boudicca23's picture
5

This is a fab recipe and, as someone above has said, a good way to use up the glut of broad beans from the allotment. I've made this at least 3 times in the last 6 weeks or so. When broad beans and asparagus are out of season I'll replace them with green beans and peas, I think.

donnadrew's picture
4

Great recipe! Only had frozen broad beans 200g, but brought them to the boil, cooled in cold water & carried on with instructions. Did not have any asparagus, but was not necessary. We loved this tasty, colourful, yummy lunch.

susiepartington's picture
4

This was delicious especially as all the ingredients are in season at this time of year. Happened to have a few fresh peas around so added them too.

m_j_wi's picture
4

Excellent tasty meal and quick and easy to make

gxf00u's picture
4

Great dish despite the fact we forgot to peel the beans!

What do you do with the rest of the lemon after step 1? Seems a little pointless to squeeze half a lemon to only use a touch.

We would recommend making at least 50% more sauce - if you want it to look like the photo above ... though this might be the type of pasta we use :-)

rachelastley's picture
5

Really tasty and simple to cook - perfect midweek evening meal option. I used peas instead of broad beans, just delicious!

babybat's picture
4

This was delicious! I used frozen peas instead of asparagus, and substituted the wine with a little water, and it worked out really well. Would definitely make again.

krawls's picture
4

I used green beans instead of asparagus as it is out of season. I also can't bear dill so didn't use it but the receipe was still delicious. A really tasty, quick midweek meal.

leeannbritten's picture
4

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

warbaby's picture
4

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

juliahiscock's picture
3

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

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