Broad bean, asparagus and smoked salmon pasta

August 4, 2016 (Last Updated: January 30, 2019)
Broad bean, asparagus and smoked salmon pasta recipe

Broad bean, asparagus and smoked salmon pasta


  • 30ml (2 tbsp) butter
  • 6 spring onions, chopped
  • 90ml dry white wine
  • 200g crème fraîche
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) fresh dill, finely chopped
  • juice of ½ lemon
  • 300g fresh or frozen broad beans
  • 200g fresh asparagus, trimmed and chopped
  • 350g spaghetti
  • 180g smoked salmon, cut into small pieces



Melt the butter in a pan and fry half of the spring onions until soft, about 1 minute.


Add the wine and boil until reduced to about 30ml (2 tbsp). Stir in the crème fraîche and season well. Bring to the boil and simmer until slightly thickened, about 2 – 3 minutes. Stir in the dill and lemon juice. Set aside.


Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water and drain. Make a slit in the top of each bean and remove the outer skin.


Cook the spaghetti in plenty of salted boiling water until al dente, adding the asparagus 3 minutes before the end of the cooking time. Drain the pasta and asparagus, reserving a little bit of the cooking water.


Toss the hot pasta and asparagus with the beans, salmon and crème fraîche sauce. If necessary, thin with a little of the reserved cooking water and adjust the seasoning.


Serve the pasta hot, garnished with the remaining spring onions.


To drink: Boekenhoutskloof Semillon is luscious and mouth-filling with lemony flavours.

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