One-Pot Spring Pasta with Smoked Salmon
A fresh and creamy pasta dish combining al dente linguine with tender asparagus, sweet peas, and luxurious smoked salmon. Brightened with lemon and finished with sour cream and fresh basil, this elegant one-pot meal is perfect for spring.
Ingredients
- •12 oz linguine
- •¾ tsp kosher salt
- •1 bunch asparagus
- •10 oz frozen peas
- •4 Tbsp unsalted butter
- •1 Tbsp lemon zest
- •3 Tbsp lemon juice
- •1 cup sour cream
- •1½ tsp ground pepper
- •6 oz smoked salmon
- •1 cup basil leaves
Cooking Instructions
- 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). 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 1/2 cup pasta cooking liquid.
9 min
- 2.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. 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 min
- 3.
Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.
3 min
