Spicy Smoked Salmon, Pea and Asparagus Pasta

cook 20 mins
Tags: Spicey
  • 400 g (13 oz) dried bucatini, linguine or spaghetti
  • 200 g (7 oz) asparagus tips, halved lengthways
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red chilli, finely chopped
  • 1 teaspoon dried red chilli flakes
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 200 g (7 oz) crème fraîche
  • 200 g (7 oz) smoked salmon, roughly chopped
  • 100 g (3 1/2 oz) frozen peas
  • 4 tablespoons finely chopped dill
  • salt and pepper
  • green salad, to serve
  • Cook the pasta in a large saucepan of lightly salted boiling water according to the packet instructions until al dente, adding the asparagus 2 minutes before the end of the cooking time.
  • Heat the butter and oil in a large frying pan, add the red chilli, chilli flakes, garlic and shallots and cook over a medium heat for 2–3 minutes.
  • Drain the pasta and asparagus, then add to the frying pan with the crème fraiche, smoked salmon, peas and chopped dill and heat through until piping hot, then season.
  • Serve in warm bowls with a crisp green salad.
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