Broad bean, asparagus and smoked salmon pasta – Food & Home Magazine
Broad bean, asparagus and smoked salmon pasta is deliciously filling and full of fresh, light flavours. The perfect springtime lunch.
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Ingredients
- 30ml (2 tbsp) butter
- 6 spring onions, chopped
- 90ml dry white wine
- 200g crème fraîche
- salt
- freshly ground black pepper
- 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
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