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Asparagus, broad bean & smoked salmon pasta

Asparagus, broad bean & smoked salmon pasta

A star rating of 4.3 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25-30 minutes
  • More effort
  • Serves 4

A seasonal supper or lunch

Nutrition: per serving
low insalt1.35g


  • 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


  • 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 Good Food magazine, May 2004


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A star rating of 4.3 out of 5.21 ratings

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