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GO FETTUCINE ALLA PRIMAVERA WITH ASPARAGUS AND SMOKED TROUT serves two INGREDIENTS decent bunch of spring onions 5-6 asparagus spears (not just the tips) couple of decent handfuls of frozen garden peas half a pack of dry fettuccine/linguine good few sprigs of fresh mint good few sprigs of fresh basil 350g of smoked trout or mackerel pint of milk grated parmesan salt and pepper to season you'll need a hand blender. INSTRUCTIONS get a decent kettle of water on the boil. meanwhile roughly chop the spring onions, asparagus, and half the mint and basil. discard the bottom inch or so of the asparagus spears, which is woody and tough. leave the asparagus tips intact. get some oil on a medium heat in a decent pan with tall edges, and get the water into a pot and on the boil. fry the spring onions, add the asparagus after a minute, and then the milk, peas and the chopped mint and basil about two minutes later. season liberally with salt/pepper. now get the fettuccine cooking, it takes about 11 minutes. season the boiling water liberally with salt. add about two tablespoons of flour to the veg/milk mix, then stir, reduce to a low heat and simmer. use the hand blender to blend about a third of the veg into the sauce. it'll start to thicken up nicely. after a few minutes, add the flaked fish. when the pasta is done, strain it but save about half a cup of the starchy pasta water, and add that to the pan with the sauce. simmer for another minute or two. the starcy water will make it all silky and glossy and chef-y. mix the pasta and the sauce in a big bowl and garnish with the parmesan and the remaining mint and basil.