This deliciously creamy pasta dish is lovely with a fresh green salad. It is surprisingly light and goes well with a crisp cold Riesling…
200gms Smoked Tasmanian Ocean Trout, chopped
Tbsp Bertolli Light Olive Oil
1 Garlic clove crushed
250gms zucchini, roughly chopped
150gms Ricotta cheese
2 tbsp sour cream
400gms Barilla Spaghetti #5
250gms peas (frozen or fresh)
1⁄4 cup fresh mint leaves, roughly chopped
Heat oil in frypan & cook garlic & zucchini over gentle heat for 4-5mins until lightly browned.
Cook the pasta in a large saucepan of salted boiling water for 8mins or until al dente.
Stir in the peas & cook for 1 minute
Drain & return to saucepan.
Stir in ricotta, sour cream, Ocean Trout, zucchini & garlic.
Season well & stir in chopped fresh mint.
Heat over gentle heat for 1-2mins.
Mix well & serve immediately.