Angel hair pasta with smoked trout, arugula, chilli and lemon

By CathyD

We used Mahi Mahi and cooked it with equal parts soy sauce and basalmic vinegar. Adds a great flavor to the fish before flaking it into the pasta.

Ingredients

• 60 ml (1/4 cup) fresh lemon juice
• 60 ml (1/4 cup) olive oil
• 1/2 tsp dried chilli flakes
• 2 garlic cloves, crushed
• 500 g dried angel-hair pasta
• 1 tbs finely grated lemon rind
• 2 bunches arugula, ends trimmed, washed, dried, thinly shredded
• 2 x 150g pkts smoked trout portions, skin removed, flaked
• 1/4 cup chopped fresh continental parsley
• Chopped fresh continental parsley, extra, to serve

Details

Servings 6
Cooking time 15mins
Adapted from taste.com.au

Preparation

Step 1

Whisk together the lemon juice, oil, chilli and garlic in a small bowl.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the lemon rind in the last 1 minute of cooking. Drain. Return to the pan.

Add the lemon juice mixture, arugula, trout and parsley to the pasta and toss to combine. Season with salt and pepper. Divide among serving bowls and sprinkle with extra parsley to serve.

Notes

You can prepare this recipe to the end of step 1 up to 1 hour ahead. Cover and store in the fridge. Continue from step 2 up to 15 minutes before serving.

Nutritional information
This information is per serve.

Protein Dietary Fibre
22.00g 5.50g
Fat Total Energy
15.00g 2000kJ
Fat Saturated Sodium
2.50g -
Carbohydrate Total Cholesterol
61.00g -
Carbohydrate Sugars
None