Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means every part for this seasonal, fresh spring pasta recipe can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook—just drape the slices over each bowl before serving.

　　

Ingredients

4 servings

　　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

　　

Step 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.

　　

Step 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).

　　

Step 3

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