I guess after there was no Tuesday or Friday post last week you gathered I was still flat out with work. So flat out in fact I actually had to take a ‘mental health day’ on Friday and head down to Kingscliff for some R & R. Having day off is not as easy as just chucking a sickie for me, working for the family business and from home most of the time means there is rarely any rest for the wicked. Taking 24 hours off was like therapy, and boy did I need it.
Now I am back, a little less stressed and very keen to get two posts to you this week. Today’s pasta is a great midweek meal, its easy, quick, fairly cheap and very tasty.
Inspired by Jamie Oliver’s 15 Minute Meal
2 stalks of shallot, roughly sliced
2 bunches of asparagus, cut into 2cm batons, leaving the heads whole and a bit longer
300g frozen peas
1/2 tsp chicken stock powder
400g curly fettuccine
250g smoked trout
Parmesan cheese to serve
In a saucepan over a medium heat, add 2 tablespoons of olive oil, the shallots, peas and asparagus. Stir fry for a few minutes until veg starts to cook. Add cream and stock and simmer for a few more minutes until vegetables are soft. Turn off the heat, place halve the sauce into a food processor or place a stick blender in the pot, pulse for a few seconds until desired consistency. I would usually only blend about half so the sauce is thick but also chunky. Remove stick blender or return the processed sauce back to the pot, season with salt and pepper and leave on the warm element to sit, develop its flavours.
Cook your pasta according to the instructions in a pot of hot, salted water.
Once pasta is nearly done, turn the heat back on the sauce, crumble in the trout and warm through.
Drain pasta and either mix sauce through or serve on top. Sprinkle with some shavings of parmesan and enjoy.