Asparagus broad bean smoked salmon pasta
Ingredients
- 25g butter
- 6 spring onions sliced
- 6 tbsp dry white wine or vermouth
- 200g carton crème fraîche
- pinch freshly grated nutmeg
- 2 tbsp chopped fresh dill (optional)
- juice ½ lemon
- 700g young broad bean in pods (to give about 175g/6oz shelled beans)
- 175g young asparagus
- 350g spirali or spaghetti
- 100g smoked salmon cut into small pieces
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