The BBC Good Food logo
Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

By
Rating: 4 out of 5.21 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in 25-30 minutes
  • More effort
  • Serves 4

A seasonal supper or lunch

Nutrition: per serving
HighlightNutrientUnit
kcal626
fat29g
saturates16g
carbs71g
sugars0g
fibre6g
protein22g
low insalt1.35g
Advertisement

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 bean in pods (to give about 175g/6oz shelled beans)
  • 175g young asparagus
  • 350g spirali or spaghetti
  • 100g smoked salmon , cut into small pieces

Method

  • STEP 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.

  • STEP 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.

  • STEP 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”.

  • STEP 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.

Recipe from May 2004, May 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content