Ingredients
- 1 lb (500 g) asparagus
- 4 cups (1 L) penne pasta (about 12 oz/375 g)
- 1 cup (250 mL) frozen peas
- 1 cup (250 mL) chopped smoked trout or salmon (8 oz/250 g)
- 1/4 cup (50 mL) minced fresh dill or parsley
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tbsp (25 mL) prepared horseradish
- 1/4 cup (50 mL) light sour cream or ricotta cheese
Steps
- Snap off woody ends of asparagus; cut stalks into 1-inch (2.5 cm) pieces. Set aside.
- In large pot of boiling salted water, cook pasta for 7 minutes. Add asparagus stalks and peas; cook until pasta is tender but firm, about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return pasta mixture to pot.
- Add reserved cooking liquid, trout, dill, oil and horseradish; toss to combine. Garnish each serving with sour cream.
