Asparagus and smoked trout pasta
"Using the best ingredients and a few shortcuts, you too can be 20 minutes away from fettuccine with smoked trout served in a creamy, dill sauce with crisp asparagus."
- 375g fettuccine
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 bunch asparagus, trimmed, cut into 4
- 1/2 cup white wine
- 1 teaspoon dijon mustard
- 300ml carton cream
- 200g smoked trout flakes, chopped
- 2 tablespoons fresh dill, chopped
- Crusty bread, to serve
Ingredients
Method
- Cook pasta in a large saucepan of boiling salted water for 4-5 mins or according to packet instructions. Drain and keep warm.
- Meanwhile, heat oil in a large frying pan on high. Sauté onion and garlic for 3-4 mins until tender.
- Add asparagus and sauté for 1-2 mins. Stir in wine and simmer for 2-3 mins, until reduced by half. Blend in mustard and cream. Bring to the boil.
- Reduce heat and simmer for 1 min. Stir trout and dill through.
- Toss sauce through hot pasta. Season to taste and serve with crusty bread.
Prep 10m | Cook 10m | Ready 20m
