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  • Wild Game Gourmet

Smoked Trout Pasta with Cherry Tomatoes and Asparagus

Updated: May 3, 2020

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


- 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


- 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

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