Jamie Oliver’s Fettuccine with Smoked Trout, Asparagus and Peas

Name: Jamie Oliver’s Fettuccine with Smoked Trout, Asparagus and Peas
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp oil; 1 small bunch spring onions, roughly chopped; 300g asparagus (small bunch), trimmed and chopped leaving the stalks whole; 300g frozen peas; 1 bunch fresh mint, roughly chopped; 1 tbsp plain flour; 500ml milk (I used about half that amount – 250ml – as I wanted a thicker, “greener” sauce); 300g dried fettuccine; 250g hot smoked trout; Juice 1/2 lemon; Parmesan for grating

4 steps

Updated at: Thu, 17 Aug 2023 04:59:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories518.1 kcal (26%)

Total Fat15.5 g (22%)

Carbs63.6 g (24%)

Sugars11.7 g (13%)

Protein33.8 g (68%)

Sodium744.3 mg (37%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspoil

1 bunchspring onions

small, roughly chopped

300gasparagus

small, trimmed and chopped leaving the stalks whole

300gfrozen peas

1 bunchfresh mint

roughly chopped

1 Tbspplain flour

500mlmilk

I used about half that amount - 250ml - as I wanted a thicker, “greener” sauce

300gdried fettuccine

250ghot smoked trout

0.5juice lemon

parmesan

for grating

Instructions

Step 1

Bring a saucepan of water to the boil and cook the pasta according to packet .

Step 2

Heat a large frying pan and add the oil. Add the spring onions, asparagus and peas and cook for a couple of minutes, add the mint. Then sift in the flour, pour in the milk and bring to the boil, simmer for 10 minutes.

Step 3

Using a stick blender, puree the asparagus sauce until fairly smooth, turn the heat down to low and flake in some of the smoked trout. Add the asparagus tips and simmer for a few more minutes. Squeeze in the lemon juice and season.

Step 4

Drain the pasta reserving some of the pasta water, then toss the pasta with the sauce, loosening with a splash of the cooking water if needed. Grate some parmesan over the top and then serve. I left some of the flaked trout to scatter over the dish before serving.