- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
- 1 pack Smoked salmon
- 30g Butter
- 200g Spaghetti
- ½ bulb Fennel – finely sliced
- 50g Peas (fresh or frozen)
- 50g Broad beans (fresh or frozen
- Lemon – zest & juice – juice of ½ lemon and 1 tsp of lemon zest
- 3 tbsp Mascarpone
- 2 tsp Fresh dill chopped
- 2 tsp Capers nonpareil (mini cocktail capers)
- Salt & freshly ground pepper – to taste
Open the pack of smoked salmon and cut the salmon into strips
Bring a large pan of salted water to the boil. Add the pasta and cook as per the instructions. Add the, peas and broad beans to the pasta for the last 3 minutes of cooking.
While the pasta is cooking in a pan, melt the butter and add the fennel and capers and gently cook for 2-3 minute.
Add the mascarpone and 1-2 ladles of the pasta water (about 150ml). Simmer and stir for a 2-3 minutes or until the mascarpone becomes a sauce-like consistency. Add the lemon juice, zest, dill and stir through.
Drain the pasta and vegetables well and add to the sauce (before draining the pasta reserve a little more pasta water). Add the smoked salmon and mix through the pasta. If the sauce is a little thick when mixed through the pasta, loosen it with a spoonful of pasta water.
Divide onto 2 plates or pasta bowls
Smoked Salmon spaghetti with broad beans, capers and mascarpone