• 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.