One-pot spring pasta with smoked salmon recipe

Ingredients for One-pot spring pasta with smoked salmon

• 340 g linguine or other long pasta

• 5 ml kosher salt, plus more

• 450 g asparagus, trimmed, cut into 2.5–4 cm pieces

• 280 g frozen peas

• 60 g cold unsalted butter, cubed

• 15 ml finely grated lemon zest

• 45 ml fresh lemon juice

• 240 ml soured cream, divided

• 5 ml freshly ground pepper, plus more

• 170 g smoked salmon, sliced into 1.5 cm strips

• 30 g basil leaves

How to make One-pot spring pasta with smoked salmon

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 7 minutes, stirring occasionally, until very al dente (or 2 minutes less than the package instructions).

2. Add the asparagus to the pot and continue to cook for 1 minute, stirring frequently.

3. Add the peas and cook for a further minute until all the vegetables are tender.

4. Drain the pasta, asparagus, and peas together, reserving 120 ml of the pasta cooking liquid.

5. Transfer the pasta and vegetables to a large bowl. Add the butter, lemon zest, lemon juice, 120 g of sour cream, 1½ teaspoons of pepper, and ¾ teaspoon of salt.

6. Toss the mixture, adding the reserved pasta cooking liquid a little at a time as needed, until a smooth sauce coats the pasta (you may not need all the liquid).

7. Divide the pasta among serving bowls. Top with the salmon, basil, and the remaining 120 g of sour cream.

8. Season generously with pepper before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.