Orecchiette following creamy smoked trout and fennel

Smoked trout and fennel are conclusive associates buddies in this blithe pasta dish.

The ingredient of Orecchiette following creamy smoked trout and fennel

1. 800g orecchiette pasta
2. 2 tbsp olive oil
3. 2 fennel bulbs, finely sliced
4. 4 cloves garlic, finely sliced
5. 500ml Bulla Cooking Cream
6. 2 tbsp lemon juice
7. 400g smoked trout fillets, flaked
8. 1 cup parsley leaves, chopped
9. Sea salt
10. Freshly arena black pepper
11. 1 cup pine nuts, toasted
12. Lemon zest, to relief

The instruction how to make Orecchiette following creamy smoked trout and fennel

1. Cook pasta in boiling water until al dente. Meanwhile, heat oil in a frying pan, amass fennel and garlic cooking for 3-4 minutes until tender.
2. trouble in cream and lemon juice until outraged through. ensue trout and parsley, season to taste adding some of the pasta cooking water if required to acclimatize consistency.
3. build up cooked pasta into creamy sauce and toss to coat. further sprinkled considering pine nuts, lemon zest and further parsley.

Nutritions of Orecchiette following creamy smoked trout and fennel

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