Smoked Salmon, Broccoli and Asparagus pasta

pasta smoked salmon tenderstem broccoli parmesan asparagusServes 4


15ml Olive Oil
1 Medium Onion finely chopped
1 Clove Garlic – finely grated
½ small Red Chilli – seeds & pith removed and finely chopped
250g Tenderstem broccoli – rinsed
120g thin green asparagus- rinsed
10ml Fresh Dill – chopped
100ml White Wine or Verjuice
100ml Hot Vegetable or Fish Stock
100g Smoked Salmon trim/ shavings (or ribbons cut into 2cm pieces)
250ml Fresh Cream
15ml Creamed Horseradish
5ml Dijon Mustard
½ Lemon – Juice & grated rind
Salt & Freshly Cracked Black Pepper
400g Pasta of your choice
2,5ml Black Sesame Seeds
Dill sprigs for garnishing
Shaved Parmesan & Extra Virgin Olive Oil for drizzling


Have all your ingredients pre-prepared and ready as you need them.
Bring a large deep saucepan of well salted water to a rapid boil.

  • Place the broccoli and asparagus into the boiling water for about four minutes then refresh in a bowl filled with ice and water. Drain and set aside
  • Place your pasta in the saucepan of boiling water and boil for 8-10 minutes till al dente
  • In the meanwhile pour the olive oil into a large deep frying pan, add the onion & sauté gently until limp & translucent
  • Add the Garlic & Chilli and stir fry for a minute
  • Add the white wine or verjuice & the hot stock – boil for 3-5 minutes to reduce.
  • Stir the horseradish & mustard into the onion & garlic mix in the frying pan
  • Add the cream and heat through while stirring. Reduce for 1 minute until thickens
  • Scoop the hot al dente pasta straight into the frying pan with the onion and cream mixture. Keep a bit of the pasta water for using a bit later
  • Add broccoli, asparagus and Dill to the pan
  • Stir in the salmon off cuts & sesame seeds until all evenly distributed.
  • Use a couple of tablespoons of the pasta water to moisten the pasta dish and make a bit of a creamy sauce if needed
  • Season to taste with salt & black pepper & add the lemon juice & rind
  • Add a drizzle of good quality Extra Virgin Olive Oil, some parmesan shavings and dill sprigs for garnishing

Note:  Asparagus can be replaced by snow peas or manage tout.
Can also be made with broad beans.

Special Thank you to Food Blogger, Colleen Grove for this yummy pasta recipe! (