Asparagus, broad bean & smoked salmon pasta

A seasonal supper or lunch

  • Ready in 25-30 minutes
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 626
  • fat 29g
  • saturates 16g
  • carbs 71g
  • sugars 0g
  • fibre 6g
  • protein 22g
  • salt 1.35g


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


  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.

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