• 375 gr (12 oz) of pennes
  • 500 gr (1 pound) of trimmed fresh asparagus sliced into chunks of 2,5 cm (1 inch)
  • 250 ml (1 cup) of frozen small peas
  • 250 ml (1 cup) of smoked trout (or salmon) shred into chunks
  • 60 ml (1/4 cup) of finely chopped dill or fresh parsley
  • 30 ml (2 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of raifort into cream
  • 60 ml (1/4 cup) of light sour cream (or ricotta cheese)
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  • In a casserole filled with salted boiling water, cook pastas for 7 minutes. Add asparagus and small peas and continue cooking for 2 minutes or until pastas are "al dente". Drain pastas mixture (set aside 250 ml of cooking water) and set back in the casserole. Add cooking water, smoked trout, dill, oil and raifort then mix well to cover well every ingredients. Garnish each portion with sour cream.

Chef's notes