Dinner

Asparagus and smoked trout pasta

Fresh pasta, asparagus and smoked trout combine to make a delicious, light dinner. Add crusty bread and a green salad for a satisfying mid-week meal.

asparagus and smoked trout pasta

Serves 4

Prep

10M

Cook

10M

Total

20M

Women's Weekly Food

Ingredients

375 gram fresh egg fettuccine

1 tablespoon olive oil

1 red onion, thinly sliced

1 clove garlic, crushed

1 bunch asparagus, trimmed, cut into 4

1/2 cup white wine

1 teaspoon dijon mustard

300 millilitre cream

200 gram smoked trout slices, chopped

2 tablespoon chopped dill

crusty bread, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water for 4-5 minutes, according to packet instructions. Drain and keep warm.

2.Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 minutes until tender.

3.Add asparagus and saute for 1-2 minutes. Stir in wine and simmer for 2-3 minutes until reduced by half. Blend in mustard and cream. Bring to boil.

4.Reduce heat and simmer for 1 minute. Stir through trout and dill. Toss sauce through hot pasta. Season to taste and serve with crusty bread.

For a healthy extra, serve with a mixed green salad. If you don’t like trout, you can use drained, flaked, canned salmon.
Note

Women's Weekly Food