02 9697 2000
Smoked Trout Pasta

Smoked Trout Pasta, Edamame, Chili and Olive Oil

by Kai Ellmann

Serves: 4 Preparation Time: 15 mins Cooking Time: 10 mins

  • 1 Smoked trout, filleted and flaked (discard skin and bones)
  • 300g Dried pasta ribbons
  • 4 tsp Olive oil
  • 1 clove Garlic, grated
  • 1 Chilli, sliced
  • 200g Edamame beans
  • 40g Parmesan cheese, grated
  • ½b Dill, roughly chopped
  • Salt flakes
  • Freshly ground pepper
  • Place a large pot on to the stovetop, fill with water and add a teaspoon of salt then bring to the boil.
  • Add pasta to boiling water, cook until al dente stirring occasionally.
  • While the pasta is boiling, heat a fry pan to low heat and add olive oil.
  • Add garlic and chilli, fry gently while stirring.
  • Lift the pasta out of the water into the frypan then add edamame beans.
  • Add half of the Parmesan cheese and a little of the pasta cooking water, season with salt, pepper and stir.
  • Add smoked trout and dill, stir to combine.
  • Serve in the frypan, sprinkle with remaining cheese.
  • Great served with as side of refreshing treviso (radicchio), pink grapefruit and fennel salad.