Who can say no to a big bowl of delicious pasta? This creamy tagliatelle entangled with smoked trout and served with charred broccoli, is quick to make but it will keep you happy and nourished for much, much longer.
Smoky Trout Tagliatelle
Smoky Trout Tagliatelle
with broccoli, peas & flaked almonds
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Broccoli Florets
- Creme Fraiche
- Dijon Mustard
- Dill
- Fish
- Flaked Almonds
- Fresh Dill
- Lemon Jucie
- Lemon Juice
- Onion
- Onions
- Peas
- Smoked Trout Ribbons
- Tagliatelle
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 150ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 3-4 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced Onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some Lemon Juice (to taste). Reduce the heat and leave to simmer for 1-2 minutes until slightly thickened. Stir in the Peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped Dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy Tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the Flaked Almonds and the remaining chopped Dill. Enjoy Chef!
Tagliatelle - 100g
Peas - 50g
Flaked Almonds - 10g
Broccoli Florets - 100g
Onion - 1
Crème Fraîche - 30ml
Dijon Mustard - 5ml
Lemon Jucie - 15ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 80g
Dill/" title="View all our recipes with Fresh Dill at eCook">Fresh Dill - 4g
ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 200ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced Onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some Lemon Juice (to taste). Reduce the heat and leave to simmer for 2-3 minutes until slightly thickened. Stir in the Peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped Dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy Tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the Flaked Almonds and the remaining chopped Dill. Enjoy Chef!
Tagliatelle - 200g
Peas - 100g
Flaked Almonds - 20g
Broccoli Florets - 200g
Onion - 1
Crème Fraîche - 65ml
Dijon Mustard - 10ml
Lemon Juice - 30ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 120g
Dill/" title="View all our recipes with Fresh Dill at eCook">Fresh Dill - 8g
ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some Lemon Juice (to taste). Reduce the heat and leave to simmer for 3-4 minutes until slightly thickened. Stir in the Peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped Dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy Tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the Flaked Almonds and the remaining chopped Dill. Enjoy Chef!
Tagliatelle - 300g
Peas - 150g
Flaked Almonds - 30g
Broccoli Florets - 300g
Onions - 2
Crème Fraîche - 85ml
Dijon Mustard - 15ml
Lemon Juice - 45ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 180g
Dill - 12g
ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 300ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced Onion for 6-7 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some Lemon Juice (to taste). Reduce the heat and leave to simmer for 3-4 minutes until slightly thickened. Stir in the Peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped Dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy Tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the Flaked Almonds and the remaining chopped Dill. Enjoy Chef!
Tagliatelle - 400g
Peas - 200g
Flaked Almonds - 40g
Broccoli Florets - 400g
Onions - 2
Crème Fraîche - 125ml
Dijon Mustard - 20ml
Lemon Juice - 60ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 240g
Dill/" title="View all our recipes with Fresh Dill at eCook">Fresh Dill - 15g
Frequently Asked Questions
What is the preparation time for Smoky Trout Tagliatelle?
The preparation time for Smoky Trout Tagliatelle with broccoli, peas & flaked almonds is between 20 and 35 minutes.
What is the total time required to make Smoky Trout Tagliatelle with broccoli, peas & flaked almonds?
The total time required to make Smoky Trout Tagliatelle with broccoli, peas & flaked almonds is between 40 and 55 minutes.
How many servings does Smoky Trout Tagliatelle provide?
4 servings
What are the main ingredients in Smoky Trout Tagliatelle?
Broccoli Florets, Creme Fraiche, Dijon Mustard, Dill, Fish, Flaked Almonds, Fresh Dill, Lemon Jucie, Lemon Juice, Onion, Onions, Peas, Smoked Trout Ribbons, Tagliatelle
What is the nutritional information of Smoky Trout Tagliatelle?
Calories: 798, Carbs: 80 grams, Fat: grams, Protein: 39.1 grams, Sugar: 13.4 grams, Salt: 250 grams
How do I prepare Smoky Trout Tagliatelle?
ROLLING PASTA: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 200ml of the pasta water. Toss through some oil to prevent sticking. PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. FLAKY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. CHARRED BROC: Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm. VOILA CHEF: Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef! ALMOST THERE: Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 2-3 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
What should be prepared from my kitchen to make Smoky Trout Tagliatelle?
Broccoli Florets, Creme Fraiche, Dijon Mustard, Dill, Fish, Flaked Almonds, Fresh Dill, Lemon Jucie, Lemon Juice, Onion, Onions, Peas, Smoked Trout Ribbons, Tagliatelle
How many calories does Smoky Trout Tagliatelle have?
798 calories
How much fat content does Smoky Trout Tagliatelle have?
grams
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