One-Pot Spring Pasta with Smoked Salmon

Ingredients for One-Pot Spring Pasta with Smoked Salmon

• 350g linguine or other long pasta

• 3/4 teaspoons kosher salt, plus more

• 1 bunch asparagus (about 450g .), trimmed, cut into 1"–1 1/2" pieces

• 1 (275g) bag frozen peas

• 4 tablespoons cold unsalted butter, cubed

• 1 tablespoon finely grated lemon zest

• 45ml fresh lemon juice

• 240ml soured cream, divided

• 1 1/2 teaspoons freshly ground pepper, plus more

• 170g smoked salmon, sliced into 1/2" strips

• 1 cup basil leaves

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 120ml pasta cooking liquid.

Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 120ml soured cream, 1 1/2 teaspoons pepper, and remaining 3/4 teaspoons salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).

Divide pasta among bowls. Top with salmon, basil, and remaining 120ml soured cream. Season with lots of pepper.

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.