Salmon and Broad Bean Pasta

8th February 2017
Salmon and Broad Bean PastaSalmon and Broad Bean Pasta
Prep time
Cook Time


Take this list with you to any of our 8 supermarkets:
  • 500 Grams
    Pasta Reggia Elicoidali
  • 250 Grams
    Salmon Fillets
  • 1 Tablespoon
    Lemon Juice
  • Butter
  • 1
  • 4
    Garlic Cloves
  • 2 Cups
    Broad Beans
  • 2 Tablespoons
    Wine Vinegar
  • 2 Tablespoons
    Soy Sauce
  • Salt and Pepper
  • Fresh Parsley


  1. Cook the pasta in salty water and drain once done. Lay the pasta in a dish and mix with some butter.

  2. Heat some olive oil in a saucepan, and sauté the onion and garlic, then add the salmon, lemon juice, wine vinegar and broad beans. Let them sizzle for about 4 minutes.

  3. Add the mixture to the cooked pasta, together with the soy sauce and garnish with fresh parsley.