Angel hair pasta with smoked trout, rocket, chilli and lemon Recipe
Ingredients
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
500g dried angel-hair pasta
1 tablespoon finely grated lemon rind
2 bunches rocket, ends trimmed, washed, dried, thinly shredded
2 x 150g pkts smoked trout portions, skin removed, flaked
1/4 cup chopped fresh continental parsley
Chopped fresh continental parsley, extra, to serve
Ingredients
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
500g dried angel-hair pasta
1 tablespoon finely grated lemon rind
2 bunches rocket, ends trimmed, washed, dried, thinly shredded
2 x 150g pkts smoked trout portions, skin removed, flaked
1/4 cup chopped fresh continental parsley
Chopped fresh continental parsley, extra, to serve
Angel hair pasta with smoked trout, rocket, chilli and lemon Recipe
Method
Step 1
Whisk together the lemon juice, oil, chilli and garlic in a small bowl.
Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the lemon rind in the last 1 minute of cooking. Drain. Return to the pan.
Step 3
Add the lemon juice mixture, rocket, trout and parsley to the pasta and toss to combine. Season with salt and pepper. Divide among serving bowls and sprinkle with extra parsley to serve.
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