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        Calories
        520
        Fat
        29g
        Saturates
        16g
        Protein
        22.3g
        Carbs
        71g
        Sugars
        1.2g
        • Calories
          520
        • Fat
          29g
        • Saturates
          16g
        • Protein
          22.3g
        • Carbs
          71g
        • Sugars
          1.2g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          520
        • Fat
          29g
        • Saturates
          16g
        • Protein
          22.3g
        • Carbs
          71g
        • Sugars
          1.2g

        British

        Broad bean, asparagus & smoked salmon pasta

        • Prep Time
          10 Mins
        • Cook Time
          20 Mins
        • Serves
          4

        About

        A tasty seasonal supper or lunch that can be whipped up in minutes over the busy festive season

        Ingredients

        Order Ingredients

        Method

        1. Melt the butter in a pan and fry half of the spring onions until soft, about one minute.
        2. Add the fish stock and boil until reduced to about 30ml. Stir in the crème fraîche and season well. Bring to the boil and simmer until slightly thickened. Stir in the dill and lemon juice. Set aside.
        3. Boil the broad beans in salted water for 2-3 minutes. Cool in a colander under cold running water and drain. Make a slit on the top of each bean and remove the outer skin.
        4. Cook the spaghetti in salted boiling water until al dente, adding the asparagus three minutes before the end of the cooking time. Drain the pasta and asparagus, reserving a little bit of the cooking water.
        5. Toss the pasta and asparagus with the beans, salmon and crème fraîche sauce. If necessary, thin with a little of the reserved cooking water.
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