Lasagne ricce with smoked trout and broad beans
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- Mariana Esterhuizen
- 2
- Easy
- Pescatarian
- 15 minutes
- 10 minutes
Ingredients
- 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
Cooking Instructions
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.
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