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
Ribboned Smoked Trout Pasta
with fresh dill & toasted walnuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Diced Onion
- Diced Onions
- Fish
- Fresh Cream
- Fresh Dill
- Fusili Pasta
- Fusilli Pasta
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Peas
- Smoked Trout Ribbons
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Blender
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.
SAUCE BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the Peas and all of the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add the dill, the lemon juice (to taste), and the creamy pea and onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the pasta. Return the pot of pea pasta to medium heat. Stir through the remaining Peas and ½ the trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout and pea pasta. Top with the remaining smoked trout, and scatter over the Walnuts. Finish off with a crack of black pepper. Excellent, Chef!
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.
SAUCE BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the Peas and all of the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add the dill, the lemon juice (to taste), and the creamy pea and onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the pasta. Return the pot of pea pasta to medium heat. Stir through the remaining Peas and ½ the trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout and pea pasta. Top with the remaining smoked trout, and scatter over the Walnuts. Finish off with a crack of black pepper. Excellent, Chef!
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.
SAUCE BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the Peas and all of the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add the dill, the lemon juice (to taste), and the creamy pea and onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the pasta. Return the pot of pea pasta to medium heat. Stir through the remaining Peas and ½ the trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout and pea pasta. Top with the remaining smoked trout, and scatter over the Walnuts. Finish off with a crack of black pepper. Excellent, Chef!
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.
SAUCE BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the Peas and all of the cream until heated through, 1-2 minutes.
BLEND IT
To a blender, add the dill, the lemon juice (to taste), and the creamy pea and onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the pasta. Return the pot of pea pasta to medium heat. Stir through the remaining Peas and ½ the trout ribbons until heated through, 2-3 minutes.
THE MOMENT HAS ARRIVED!
Plate up the creamy trout and pea pasta. Top with the remaining smoked trout, and scatter over the Walnuts. Finish off with a crack of black pepper. Excellent, Chef!
Frequently Asked Questions
What is the preparation time for Ribboned Smoked Trout Pasta?
The preparation time for Ribboned Smoked Trout Pasta with fresh dill & toasted walnuts is between 15 and 20 minutes.
What is the total time required to make Ribboned Smoked Trout Pasta with fresh dill & toasted walnuts?
The total time required to make Ribboned Smoked Trout Pasta with fresh dill & toasted walnuts is between 20 and 25 minutes.
How many servings does Ribboned Smoked Trout Pasta provide?
4 servings
What are the main ingredients in Ribboned Smoked Trout Pasta?
Diced Onion, Diced Onions, Fish, Fresh Cream, Fresh Dill, Fusili Pasta, Fusilli Pasta, Garlic Clove, Garlic Cloves, Lemon Juice, Peas, Smoked Trout Ribbons, Walnuts
What is the nutritional information of Ribboned Smoked Trout Pasta?
Calories: 958, Carbs: 104 grams, Fat: grams, Protein: 32.5 grams, Sugar: 14.8 grams, Salt: 718 grams
How do I prepare Ribboned Smoked Trout Pasta?
SAUCE BASE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, about 1 minute (shifting constantly). Stir in ¾ of the peas and all of 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. BLEND IT: To a blender, add the dill, the lemon juice (to taste), and the creamy pea and onion mixture. Blend until smooth. Add the reserved pasta water in 10ml increments until the desired consistency. Season and toss through the pasta. Return the pot of pea pasta to medium heat. Stir through the remaining peas and ½ the trout ribbons until heated through, 2-3 minutes. THE MOMENT HAS ARRIVED!: Plate up the creamy trout and pea pasta. Top with the remaining smoked trout, and scatter over the walnuts. Finish off with a crack of black pepper. Excellent, Chef!
What should be prepared from my kitchen to make Ribboned Smoked Trout Pasta?
Diced Onion, Diced Onions, Fish, Fresh Cream, Fresh Dill, Fusili Pasta, Fusilli Pasta, Garlic Clove, Garlic Cloves, Lemon Juice, Peas, Smoked Trout Ribbons, Walnuts
How many calories does Ribboned Smoked Trout Pasta have?
958 calories
How much fat content does Ribboned Smoked Trout Pasta have?
grams
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