Asparagus

Pennes with smoked trout and asparagus

Author: Crazy Leeks

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Preparation 25

Baking 15

Portions 4

Freezing No

Ingredients

375 g (12 oz) of pennes
454 g (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)

Preparation

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.