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Asparagus, broad bean & smoked salmon pasta
- 25g butter
- 6 spring onions , sliced
- 6 tbsp dry white wine or vermouth
- 200g carton crme frache
- pinch freshly grated nutmeg
- 2 tbsp chopped fresh dill (optional)
- juice lemon
- 700g young broad beans in pods (to give about 175g/6oz shelled beans)
- 175g young asparagus
- 350g spirali or spaghetti
- 100g smoked salmon , cut into small pieces
Directions:View on BBC Good Food
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