Asparagus, broad bean and smoked salmon pasta
Cooking time45 min
If you are really looking for a nice, quick dish for a late mid-week summer, you do not have to look any further. This asparagus, broad bean and smoked salmon pasta recipe teaches you how to prepare an ideal seasonal supper or lunch and this delicious dish can be prepared in a speedy manner as well. You can prepare this asparagus, broad bean and smoked salmon pasta within 25 to 30 minutes and with the quantity of ingredients advocated in this recipe, it can be served for 4 people. First of all, butter should be melted in a pan.
Then, the spring onions should be fried for one minute. (You have to make sure that they become soft).
The wine has to be added. You have to boil really hard and approximately, 2 tablespoons must be reduced.
Crème fraiche should be stirred in. Season well. The nutmeg needs to be added.
Bring to the boil.
The next step is to simmer for 2 to 3 minutes until gets thickened. The dill should also be stirred in. Lemon juice needs to be squeezed in as well. Set aside.
The shelled broad beans should be blanched in boiling water for 2 to 3 minutes.
The next step is to drain into a sieve. In order to cool down, you have to hold it under the running cold water. You must drain it again.
Then, the outer hard skin should be peeled off. Make a small nick in the tops and the beans should be popped out.
Now, the asparagus should be trimmed. (They should be cut into halves or thirds).
The pasta needs to be cooked in salted boiling water according to the instructions on the pack.
The asparagus should be added 3 minutes before the end of cooking time. Slightly under-cook the pasta. (Al dente). You need to drain properly. Reserve some pasta water.
Then, asparagus and hot pasta should be tossed with smoked salmon, sauce and drained broad beans.
You have to loosen with one or two tablespoons of pasta water if required. The heat of the pasta must reheat the sauce.
The smoked salmon should be cooked slightly.
You can stir over a gentle heat to warm through if needed.
The dish is ready to serve.
- Sliced spring onion – 6 nos.
- Carton crème fraiche – 200 grams.
- Butter – 25 grams
- Lemon juice – taken from 1/2 lemon.
- Young asparagus – 175 grams.
- Smoked salmon – 100 grams. (It should be cut into small pieces).
- Freshly grated nutmeg – pinch
- Dry white wine – 6 tablespoons. (You can also use vermouth).
- Spaghetti or spirali – 350 grams.
- Young broad bean in pods – 700 grams.
- Chopped fresh dill – 2 tablespoons. (Optional).