Asparagus, broad bean & smoked salmon pasta

Recipe uploaded by

Maxine Clark

3 ratings

Recipe by Maxine Clark

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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

Latest comments and suggestions

• Julia

  18 December 2007

  Julia rated and commented on this recipe

  

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

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• Aida G

  11 January 2008

  Aida G rated and commented on this recipe

  

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

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• lal

  07 October 2008

  lal rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preperation and cooking times

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

Per serving

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

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