One-Pot Spring Pasta with Smoked Salmon

pasta asparagus pea butter lemon sour cream salmon basil one-pot meal spring dinner quick & easy seafood fish

Anna Stockwell

4 servings

Source

Ingredients

12 oz. linguine or other long pasta

3/4 tsp. kosher salt, plus more

1 bunch asparagus (about 1 lb.), trimmed, cut into 1"–1½" pieces

1 (10-oz.) bag frozen peas

4 Tbsp. cold unsalted butter, cubed

1 Tbsp. finely grated lemon zest

3 Tbsp. fresh lemon juice

1 cup sour cream, divided

1 1/2 tsp. freshly ground pepper, plus more

6 oz. smoked salmon, sliced into ½" strips

1 cup basil leaves

Method

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.

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).

Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.