Smoked Salmon Pasta Primavera

A true pasta primavera is a meat free dish originating from America. It is typically packed full of fresh spring green vegetables in a creamy sauce. My interpretation adds salmon, but keeps the vegetable content high, and I achieve the creamy sauce without using cream by replacing it with low-fat cream cheese. Natural yogurt would be another good option if you prefer. Leave out the smoked salmon if you want to keep it vegetarian.

Typically fresh peas and broad beans are used, as it is a seasonal recipe but I just use frozen instead because it is easier, requires less preparation and they are more readily available. It is one of the quickest nutritious meals I make as it requires so little preparation, fantastic on nights when you really can’t be bothered to cook.

Print Recipe

Smoked Salmon Pasta Primavera

Keyword

Asparagus, Broad Beans, Cream Cheese, Pasta, Peas, Salmon

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 160 g dried pasta shapes I use penne
• 200 g asparagus spears
• 100 g frozen peas
• 100 g frozen broad beans
• 200 g smoked salmon
• 1 handful fresh chives
• 60 g low fat cream cheese
• 1 tbsp lemon juice
• salt and black pepper

Keyword Asparagus, Broad Beans, Cream Cheese, Pasta, Peas, Salmon Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 160 g dried pasta shapes I use penne 200 g asparagus spears 100 g frozen peas 100 g frozen broad beans 200 g smoked salmon 1 handful fresh chives 60 g low fat cream cheese 1 tbsp lemon juice salt and black pepper

Instructions

1. Fill and boil the kettle in order to cook the pasta.
2. Place the dried pasta in to a large saucepan and pour over plenty of boiling water.
3. Leave to simmer on the hob for 12 minutes.
4. Meanwhile prepare the asparagus by snapping off any of the woody ends, then slicing in to small lengths between 3-5 cm.
5. Weigh out the peas and broad beans.
6. Thinly slice the smoked salmon in to strips.
7. With 3 minutes left cooking time on the pasta, add the vegetables to the same pan and continue to simmer.
8. Finely slice the chives.
9. Once cooked, strain off the water and place the pan back on the hob on the lowest heat.
10. Add the smoked salmon to the pan and gently warm through.
11. Add the pasta and vegetables back to the pan and dollop in the cream cheese.
12. Sprinkle over the chives.
13. Mix everything well to soften the cheese and disperse throughout the pasta.
14. Once everything is hot, season with lemon juice, salt and black pepper before dividing between 2 bowls and enjoying.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.