One-Pot Spring Pasta with Smoked Salmon

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant one-pot spring pasta with smoked salmon is a celebratory dish that makes the most of seasonal greens. Bringing together tender asparagus, sweet garden peas, and silky linguine, it offers a wonderful balance of textures and bright, zesty flavours. The addition of lemon zest and juice cuts through the richness of the fish, creating a light yet satisfying meal that captures the essence of a spring garden on a plate.

As a high-protein option, this recipe is ideal for those seeking a nutritious dinner that doesn't compromise on taste. The creamy soured cream sauce is easily achieved using the starchy pasta water, ensuring every strand is perfectly coated. Serve this homemade favourite for a quick midweek supper or a relaxed weekend lunch with friends.

Ingredients for One-Pot Spring Pasta with Smoked Salmon

350g linguine or other long pasta
3/4 cucharaditas de sal kosher, más al gusto
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 cucharada de ralladura de limón finamente rallada
45ml de jugo de limón fresco
240ml soured cream, divided
1 1/2 teaspoons freshly ground pepper, plus more
170g smoked salmon, sliced into 1/2" strips
1 taza de hojas de albahaca

How to make One-Pot Spring Pasta with Smoked Salmon

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.