Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per serving
Calories2071.6 kcal (104%)
Total Fat57.5 g (82%)
Carbs254.6 g (98%)
Sugars46.6 g (52%)
Protein144.1 g (288%)
Sodium2664.8 mg (133%)
Fiber38.6 g (138%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 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.
Notes
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