Jan, 17, 2019
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1 pack (500g) linguine or other long pasta
1 tsp salt
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup frozen peas
4 tbsp butter
1 tbsp grated lemon zest (1/2 lemon)
3 tbsp fresh lemon juice (1/2 lemon)
1 container (200-300g) sour cream or crème fraîche, divided
1 ½ tbsp freshly ground pepper
12 packs smoked salmon, sliced into strips
1 cup basil leaves
1
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).
2
Add asparagus and continue to cook, stirring, 1 minute.
Add peas and continue to cook until cooked through, about 1 minute more.
3
Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
4
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 2/3 sour cream, pepper and 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).
5
Divide pasta among bowls. Top with salmon, basil, and remaining 1/3 cup sour cream. Season with lots of pepper.
Ingredients
1 pack (500g) linguine or other long pasta
1 tsp salt
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup frozen peas
4 tbsp butter
1 tbsp grated lemon zest (1/2 lemon)
3 tbsp fresh lemon juice (1/2 lemon)
1 container (200-300g) sour cream or crème fraîche, divided
1 ½ tbsp freshly ground pepper
12 packs smoked salmon, sliced into strips
1 cup basil leaves