I love smoked trout! We love fishing in the fresh clean waters of Montana. Smoking our trout after a successful outing is one of our favorite things to do. I think there's a misconception that you can only use your smoked trout for an appetizer. That's simply not true. This dish is delicious! Such a fresh, flavorful way to utilize some of your smoked fish. I hope you love it as much as I do.
Servings: 8
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 1 smoked trout, boned, pealed and flaked into small pieces
- 1 package pasta of choice, I prefer fettuccine)
- 1/2 tsp salt
- 3 Tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes
- 1 lb fresh asparagus, ends trimmed cut into 1 inch pieces
- 1 cup frozen peas (or fresh if you have them)
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1 cup grated Parmesan cheese
- 3 Tbsp chopped fresh basil
- 1/2 tsp pepper
Directions
- Cook pasta per the directions on the package for al dente in large pot of water with salt, drain and rinse when cooked reserving a cup of the pasta water
- In a large skillet on medium-high heat add oil and garlic, cook for 1 minute
- Add asparagus, salt and pepper and saute until fork tender but still firm, about 4 minutes
- Add peas and cherry tomatoes and saute for 3 minutes
- Pour chicken stock and wine into the pan and bring to a simmer, cook until tomatoes start to burst and soften
- In a large bowl combine cooked pasta, vegetable mixture, 1/2 cup of Parmesan cheese and trout, toss
- Add reserved pasta water if more liquid is needed
- Garnish with remaining cheese and fresh basil
- Serve with fresh garlic bread if you have it