Orecchiette with creamy smoked trout and fennel

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How to make Orecchiette with creamy smoked trout and fennel

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 800g orecchiette pasta
  • 2 tablespoon olive oil
  • 2 fennel bulbs, finely sliced
  • 4 cloves garlic, finely sliced
  • 500ml Bulla Cooking Cream
  • 2 tablespoon lemon juice
  • 400g smoked trout fillets, flaked
  • 1 cup parsley leaves, chopped
  • Sea salt
  • Freshly ground black pepper
  • 1 cup pine nuts, toasted
  • Lemon zest, to serve

Method

  • Step 1 Cook pasta in boiling water until al dente. Meanwhile, heat oil in a frying pan, add fennel and garlic cooking for 3-4 minutes until tender.
  • Step 2 Stir in cream and lemon juice until heated through. Add trout and parsley, season to taste adding some of the pasta cooking water if required to adjust consistency.
  • Step 3 Add cooked pasta into creamy sauce and toss to coat. Serve sprinkled with pine nuts, lemon zest and extra parsley.

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