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

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.

Download recipe

Ingredients We Send

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