Spring pasta with asparagus, peas, smoked trout and lemon
Asparagus, lemon and trout make this pasta dish simply one of a kind!
200 g, torn
Pasta, wheat flour, fresh, uncooked
375 g, (linguine or fettucine)
2 bunch(es), trimmed and sliced
Frozen green peas
1 cup(s), (120g)
Fresh lemon rind
2 tsp, finely grated
- Cook linguine or fettuccine in a large saucepan of boiling salted water following packet instructions or until just tender. Add asparagus and baby peas in the last 2 minutes of cooking. Drain and return to the pan.
- Add smoked trout, lemon rind, lemon juice and olive oil to the pasta in the pan. Season with salt and pepper and toss to combine.