Farfalle with creamy smashed peas & smoked trout

The smoked trout in this recipes reduces the cook time for a 30-minute meal.

Recipe «Farfalle with creamy smashed peas & smoked trout» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 350g Barilla Farfalle dried pasta, 2 tbsp extra virgin olive oil, 3 French shallots, finely chopped, 300g frozen peas, 100ml dry white wine , 80ml creme fraiche, 2 tbs lemon juice, 1 whole smoked trout, skin and bones removed, flesh flaked , Extra virgin olive oil, extra, to serve, Baby herbs, to serve, Lemon wedges, to serve.

Ingredients:

• 350g Barilla Farfalle dried pasta 
• 2 tbsp extra virgin olive oil 
• 3 French shallots, finely chopped 
• 300g frozen peas 
• 100ml dry white wine 
• 80ml creme fraiche 
• 2 tbs lemon juice 
• 1 whole smoked trout, skin and bones removed, flesh flaked 
• Extra virgin olive oil, extra, to serve 
• Baby herbs, to serve 
• Lemon wedges, to serve 

Instructions

1. Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return pasta and liquid to saucepan.
2. Meanwhile, heat the oil in a non-stick frying pan over medium-low heat. Add shallot and cook, stirring, for 3 minutes or until soft. Stir in peas for 2 minutes or until defrosted. Add the wine. Cook, stirring occasionally, for 2 minutes or until reduced slightly. Stir in the creme fraiche for 1 minute or until warmed through. Season. Process pea mixture in a food processor until almost smooth.
3. Add pea mixture, lemon juice and half the trout to pasta mixture. Toss to combine. Divide among plates. Top with the remaining trout, drizzle with extra oil, sprinkle with baby herbs and serve with lemon wedges.