Ingredients
- 400 g capellini or angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 cup dry white wine (250 ml)
- 400 g whole smoked trout, skin and bones removed, coarsely flaked
- 8 tablespoons crème fraîche
- large bunch of dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped lemon zest
- sea salt and freshly ground black pepper, to taste
- 2 cups baby arugula, thinly shredded
- 1/4 cup toasted pine nuts
- freshly grated parmesan
- lemon wedges, as garnish
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, in a large skillet heat the olive oil over medium-high heat. Sauté the garlic for 3 minutes. Add the wine and simmer for 5 minutes to reduce by half. Stir in the smoked trout, crème fraîche, dill, lemon juice and zest; season with salt and pepper. Stir to combine and cook for 1 minute.
- Drain the pasta and add to the sauce. Toss well and spoon into bowls. Garnish with baby arugula, parmesan and roasted pine nuts. Serve with lemon wedges and enjoy!