What are the main ingredients in Ribboned Smoked Trout Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Ribboned Smoked Trout Pasta?

Calories: 1089, Carbs: 123 grams, Fat: grams, Protein: 35.9 grams, Sugar: 16.5 grams, Salt: 725 grams

How do I prepare Ribboned Smoked Trout Pasta?

SAUCE BASE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and the cream until heated through, 1-2 minutes. PASTA TIME: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain (reserving a cup of pasta water), return to the pot, and toss through a drizzle of olive oil. TOAST THE WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BLEND IT: To a blender, add ½ the picked dill, the lemon juice, and the creamy pea & onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the cooked pasta. THE MOMENT HAS ARRIVED!: Plate up the creamy trout & pea pasta. Top with the remaining shredded smoked trout, and scatter over the toasted walnuts. Garnish with the remaining dill. Finish off with a crack of black pepper. Excellent, Chef! FINAL TOUCHES: Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the shredded trout ribbons until heated through, 2-3 minutes.

What should be prepared from my kitchen to make Ribboned Smoked Trout Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Ribboned Smoked Trout Pasta

This zesty pasta dish is a deliciously simple recipe that is perfect for a weeknight meal. A smooth mixture of creamy peas & fresh dill adds beautiful flavour, while the trout gives it a smoky & salty taste. We’ve also added toasted walnuts for a touch of crunch. It’s sure to please everyone at the table!

Ribboned Smoked Trout Pasta

with fresh dill & toasted walnuts

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Cream
Fresh Dill
Fusili Pasta
Fusilli Pasta
Garlic Clove
Garlic Cloves
Lemon Juice
Onion
Onions
Peas
Smoked Trout Ribbons
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

PASTA TIME
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain (reserving a cup of pasta water), return to the pot, and toss through a drizzle of olive oil.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add ½ the picked dill, the lemon juice, and the creamy pea & onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the cooked pasta.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the shredded trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout & pea pasta. Top with the remaining shredded smoked trout, and scatter over the toasted walnuts. Garnish with the remaining dill. Finish off with a crack of black pepper. Excellent, Chef!

Fusilli Pasta - 125g
Walnuts - 10g
Onion - 1
Garlic Clove - 1
Peas - 100g
Fresh Cream - 100ml
Fresh Dill - 3g
Lemon Juice - 15ml
Smoked Trout Ribbons - 1 pack

Download the Recipe

Serves 2

PASTA TIME
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain (reserving a cup of pasta water), return to the pot, and toss through a drizzle of olive oil.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add ½ the picked dill, the lemon juice, and the creamy pea & onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the cooked pasta.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the shredded trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout & pea pasta. Top with the remaining shredded smoked trout, and scatter over the toasted walnuts. Garnish with the remaining dill. Finish off with a crack of black pepper. Excellent, Chef!

Fusili Pasta - 250g
Walnuts - 20g
Onion - 1
Garlic Clove - 1
Peas - 200g
Fresh Cream - 200ml
Fresh Dill - 5g
Lemon Juice - 30ml
Smoked Trout Ribbons - 2 packs

Download the Recipe

Serves 3

PASTA TIME
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain (reserving a cup of pasta water), return to the pot, and toss through a drizzle of olive oil.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add ½ the picked dill, the lemon juice, and the creamy pea & onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the cooked pasta.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the shredded trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout & pea pasta. Top with the remaining shredded smoked trout, and scatter over the toasted walnuts. Garnish with the remaining dill. Finish off with a crack of black pepper. Excellent, Chef!

Fusili Pasta - 375g
Walnuts - 30g
Onions - 2
Garlic Cloves - 2
Peas - 300g
Fresh Cream - 300ml
Fresh Dill - 8g
Lemon Juice - 45ml
Smoked Trout Ribbons - 3 packs

Download the Recipe

Serves 4

PASTA TIME
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain (reserving a cup of pasta water), return to the pot, and toss through a drizzle of olive oil.
TOAST THE WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add ½ the picked dill, the lemon juice, and the creamy pea & onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the cooked pasta.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the shredded trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout & pea pasta. Top with the remaining shredded smoked trout, and scatter over the toasted walnuts. Garnish with the remaining dill. Finish off with a crack of black pepper. Excellent, Chef!