Pasta Salad with Hot-Smoked Trout and Pesto
The perfect midweek dinner, we love this gorgeous hot-smoked trout pasta served with fresh pesto! Store your leftover pesto in one of our airtight containers and keep it in the fridge for up to a week.
Ingredients
Serves: 4
Cooking time: 28 minutes
- 300g macaroni pasta
- 1 tbsp extra virgin olive oil
- 200ml rustic pesto (See Pesto recipe below)
- 4 green shallots, finely sliced
- ½ bunch dill, chopped segments of 2 oranges, diced
- 1 punnet cherry tomatoes, quartered
- 200g hot-smoked trout, flaked
- 1 red onion, finely sliced
- Sea salt flakes and freshly-ground black pepper
- Crème fraiche, to serve
Method
- Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente. Drain well, then toss with the olive oil and set aside to cool. Mix with the Fast Ed's rustic pesto with kale and almonds.
- Combine the shallots, dill, orange segments, tomatoes, trout and onion in a large bowl and mix gently. Add the pasta and toss, then season with salt and pepper. Drizzle with crème fraiche to serve.
Pesto Ingredients
Serves: 2
Cooking time: 5 minutes
- ½ cup dry-roasted almonds
- 6 cloves garlic
- 2 anchovy fillets
- Finely-grated zest of 2 lemons
- ½ cup extra virgin olive oil
- 1 bunch basil leaves
- ½ bunch parsley leaves
- ¼ cup finely-grated Parmesan
- 1 cup baby kale leaves
- Sea salt flakes and freshly-ground black pepper
Method
- 1. Combine half the almonds in a small food processor with the garlic, anchovies, lemons and olive oil, then purée until very smooth. Add the basil, parsley and Parmesan, then purée again.
- 2. Finely chop the kale and remaining almonds, then fold in. Season with salt and pepper.
