Ingredients

Method

• 250 g young broad beans
• 50 ml pouring cream
• 50 ml creme fraiche
• 200 g lasagna ricce or tagliatelle
• 80 g smoked trout, cut into thin strips
• 50 g soft goat's-milk cheese (optional)
• salt and freshly-ground black pepper

Method

Ingredients

Shell the broad beans, then drop them into a pot of rapidly boiling water and cook for 2 minutes. Drain and rinse under cold water, then slip them out of their skins – you will need about 60g of shelled beans. Place a small saucepan on a very low heat and gently heat the cream.

Then, add the crème fraîche and lemon zest, stir until the mixture is heated through and set aside – place a lid on the pan to allow the flavours to infuse. If the sauce thickens too much, stir in a little more pouring cream to thin it down.

Boil the pasta until it is al dente and then divide it between 2 heated pasta bowls. Add the trout strips, broad beans and goat’s-milk cheese, if you’re using it, to the pasta and pour over the lemon-scented sauce. Add salt to taste and finish off with a few grindings of black pepper.