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Hot-smoked salmon pasta


Hot-smoked salmon pasta

With asparagus & crème fraîche

With asparagus & crème fraîche

Serves 4

Cooks In12 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 435 22%

  • Fat 11.1g 16%

  • Saturates 4g 20%

  • Sugars 5.8g 6%

  • Salt 1.4g 23%

  • Protein 28.1g 56%

  • Carbs 59.3g 23%

  • Fibre 2.2g -

Of an adult's reference intake

Ingredients

  • 350 g asparagus
  • 300 g dried taglierini or angel-hair pasta
  • 250 g hot-smoked salmon , skin off, from sustainable sources
  • 1 lemon
  • 100 ml half-fat crème fraîche

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

  1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
  2. Finely slice the remaining stalks, discarding the woody ends.
  3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
  5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
  6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
  7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

Watch the video: Hot Smoked Salmon Pasta - super tasty meal in ten minutes (October 2020).