Cook Everyday – Great-Value Meals (Part 3) – Linguine with hot-smoked trout and peas

by

Wednesday

Linguine with hot-smoked trout and peas

Linguine with hot-smoked trout and peas

Linguine with
hot-smoked trout and peas

·        
15 Minutes

·        
Serves 2

·        
Easy

Ingredient

•      
Linguine 150g

•      
Shallot 1, finely Chopped

•      
Butter

•      
Peas 200g, Blanched Or Frozen

•      
Lemon ½

•      
Half-Fat Crème Fraîche 200g

•       Hot-Smoked
Trout 125g Pack, flaked

Recipe

1.   
Cook the linguine. Meanwhile, fry the shallot in a knob of butter in a
large frying pan until soft. Add the peas to the pan and cook until they are
heated through, then stir in the crème fraiche.

2.    Drain the
linguine and keep 2 tbsp of the cooking water. Tip the linguine into the peas
pan with the cooking water and toss everything together. Add the trout, a good
squeeze of lemon and toss again. Serve in warm bowls.

·        
Per serving 593kcal | protein 30.2g | carbs 68.1g | fat 22.1g |
sat fat 12.7g | fibre 9.9g | salt 1.3g