I have been meaning to make a simple pea pasta for weeks now and when it finally came to it I had the desire to add fish to it. We love trout so, of course, trout was the winning fish for this dish. I used whole wheat pasta but normal white pasta will also work. Also a great dish for the little ones as it is really easy, simple and packed with flavour and goodness. You can stir through tinned tuna at the end if you don’t want to use trout or simply disregard the fish and serve the pasta as is with the pea puree, topped with parmesan! I prefer using frozen peas (petit pois) as they hold a lot of taste and also have the most amazing colour even after being boiled. A fresh, lemony pea pasta, on the table in no time at all!
Ingredients (Serves 4)
1 Trout fillet, portioned to 4
1/3 C Black sesame seeds
2 Tbs butter
1 Shallot onion, chopped
3 Garlic cloves, chopped
Zest of 1 lemon
10 Mint leaves
1 1/2 C Frozen peas
1/2 C Cream
2 Handfuls Coriander, leaves only
Few sprigs dill, chopped
Pasta of your choice
How to do it
In a small skillet, heat butter & oil and saute onion & garlic until translucent. Set aside. Bring salted water to the boil, add the peas, and boil for 2 minutes. Place onions, garlic, lemon zest, mint & peas into a small blender and blend until smooth. Place sesame seeds in a plate. Rub fish with a little olive oil, season with salt & pepper and press into sesame seeds to form a crust. Heat a pan and place the fish into the hot pan, crust side first, for 2 minutes a side. Remove and set aside.
Boil the pasta to packet instructions.
Spoon the pea mixture into a small pot, add the cream, season with salt & pepper and stir through while heating. Add about 4 tablespoons of the starchy water of the pasta and stir through.
Mix the cooked pasta with the pea sauce, plate and top with the sesame crusted trout. Garnish with the coriander leaves & chopped dill.
From my kitchen to. yours, with love x