Asparagus, broad bean & smoked salmon pasta
- Maxine Clark
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Serves 4
More effort
Total time: 30 mins
Ready in 25-30 minutes
A star rating of 4.3 out of 5.27 ratingsRate
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A seasonal supper or lunch
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal626
-
fat29g
-
saturates16g
-
carbs71g
-
sugars0g
-
fibre6g
-
protein22g
-
salt1.35g
low
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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.
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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.
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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”.
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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 5.27 ratings
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