Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

A seasonal supper or lunch

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

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

  • Binder photo Julia

    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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  • Binder photo Aida G

    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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  • Binder photo Karen Rawlings

    26 January 2009

    Karen Rawlings rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Elizabeth

    08 May 2009

    Elizabeth rated and commented on this recipe

    5 stars

    love it!

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  • Binder photo babybat

    27 June 2009

    babybat rated and commented on this recipe

    4 stars

    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.

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  • Binder photo rachelastley

    07 July 2009

    rachelastley rated and commented on this recipe

    5 stars

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

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  • Binder photo Gemma

    17 March 2011

    Gemma rated and commented on this recipe

    4 stars

    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 :-)

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  • Binder photo Mark J

    05 May 2011

    Mark J rated and commented on this recipe

    4 stars

    Excellent tasty meal and quick and easy to make

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  • Binder photo Chloe

    06 June 2011

    Chloe rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Donna D

    15 June 2011

    Donna D rated and commented on this recipe

    4 stars

    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.

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  • Binder photo KazJones

    22 June 2011

    KazJones rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sandrya

    08 August 2011

    sandrya rated and commented on this recipe

    3 stars

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

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  • Binder photo vale

    16 October 2012

    vale rated this recipe

    3 stars

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  • Binder photo Maja-Leah

    03 November 2012

    Maja-Leah rated and commented on this recipe

    5 stars

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

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  • Binder photo Joyce

    02 March 2013

    Joyce rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

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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