Penne with Smoked Trout and Asparagus

By The Canadian Living Test Kitchen

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Photo: Penne with Smoked Trout and Asparagus Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	544544 cal
pro	31 g31g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	74 g74g carb
fibre	6 g6g fibre
chol	47 mg47mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	77 calcium
iron	2424 iron
vit A	1414 vit A
vit C	2323 vit C
folate	120120 folate

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Ingredients

1 lb asparagus 1 1lb lbasparagus
4 cups penne pasta 4 4cups cupspenne pasta
1 cup frozen peas 1 1cup cupfrozen peas
1 1cup cupchopped smoked trout or salmon, (8 oz/250 g)
1/4 cup minced fresh dill 1/4 1/4cup cupminced fresh dill or parsley
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 tbsp prepared horseradish 2 2tbsp tbspprepared horseradish
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream or ricotta cheese

Preparation

Snap off woody ends of asparagus; cut stalks into 1-inch (2.5 cm) pieces. Set aside.

In large pot of boiling salted water, cook pasta for 7 minutes. Add asparagus stalks and peas; cook until pasta is tender but firm, about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return pasta mixture to pot.

Add reserved cooking liquid, trout, dill, oil and horseradish; toss to combine. Garnish each serving with sour cream.

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Source : Canadian Living Magazine: May 2005

Keywords : Dinner; Main Course; Boil; Asparagus; Penne; Salmon;

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