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.