Today’s recipe is actually a super easy and really healthy dinner from Jamie’s 15 minute meals book, and actually is doable in less than 20 minutes. We did make some slight amends to the original recipe as we wanted to use up some bits in the fridge and freezer that we already had.
You will need:
A stick/hand blender
1 small bunch of spring onions
1 bunch of asparagus (300g)
300g frozen peas
1 big punch of fresh mint
1 tbsp plain flour
500ml semi-skimmed milk
320g dried fettuccine (we used tagliatelle)
250g hot-smoked trout (we used steamed salmon)
Parmesan cheese, to serve
Half a lemon
We also added spinach – not in the original recipe
Roughly slice the trimmed spring onions and asparagus stalks, the the tips to one side, and put in a pan with 2 tablespoons of olive oil and the peas. Roughly chop most of the top leafy half of the mint, and add to the pan. Stir in flour, milk, and bring to the boil, then simmer.
Put the pasta into salted boiling water to cook as per the instructions on the packet.
Using the stick/hand blender (Dann did this as I make a HUGE mess with liquids and hand blenders!), puree the asparagus sauce until fairly smooth. Turn down the heat and flake in the trout (we skipped this part) and add the asparagus tips, and simmer for a few more minutes. Squeeze in half a lemon and season to taste. Add the spinach at this point if you are following our version of the recipe.
Drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta in the sauce, loosening with a splash of cooking water as required.
Serve straight away with a grating of parmesan (we topped with the steamed salmon at this point).
This is such a great way to get lots of greens into your diet and it still taste really yummy. The hint of mint freshens up the whole dish, and it is super easy to make.