About this recipe:A perfect last-minute pasta supper, this is ideal for using fresh asparagus when in season. Half-fat crème fraîche provides a creamy sauce, but with less fat and fewer calories than the full-fat version.
250g thin asparagus, trimmed and cut into 3cm lengths
125g frozen baby broad beans
100g half-fat crème fraîche
grated zest of ½ lemon
2 tsp snipped fresh chives
2 tsp chopped fresh dill or fennel fronds
250g Arbroath hot-smoked trout fillets, flaked into pieces
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Method Prep:10min › Cook:9min › Ready in:19min
Cook the tagliatelle in a large pan of boiling water for just 5 minutes.
Add the asparagus and broad beans to the pan with the pasta, bring back to the boil and cook for a further 4 minutes or until the pasta and vegetables are all just tender.
Meanwhile, combine the crème fraîche with the lemon zest and chopped herbs in a large serving bowl. Place the smoked trout pieces on top.
Drain the pasta and vegetables well and add to the bowl. Gently toss together until evenly mixed. Serve at once.
For a vegetarian dish, replace the smoked trout with slices of bottled pimiento peppers.