The best British ingredients make this decadent dish extra delicious.
Takes 25 minutes
500g fresh broad beans, de-podded
250g fresh tagliatelle
2tbsp olive oil
2 banana shallots, finely chopped
3 cloves of garlic, finely chopped
250g asparagus, cut into 2cm pieces
200g Longley Farm crème fraîche
100ml vegetable stock
Zest of 1 lemon
125g ChalkStream hot smoked trout
15g dill, finely chopped
Salt and pepper
Bring a large pan of salted water to the boil. Heat a large frying pan with 2tbsp olive oil on a medium heat and add the sliced shallots and podded broad beans to the pan. Cook for 6 minutes until soft and golden.
Add the tagliatelle to the boiling salted water, cook for 5 to 6 minutes until al dente. Drain, saving ca couple of spoonfuls of the pasta water.
Add the garlic cloves and asparagus to the frying pan and continue to cook for 1 to 2 minutes. Add in the Longley Farm crème fraîche, vegetable stock and lemon zest. Cook the sauce for 3 minutes until thick and creamy.
Gently flake the ChalkStream hot smoked trout into the sauce then add the chopped dill. Stir to combine.
Now add your cooked tagliatelle to the sauce along with a splash of the pasta water. Continue to cook, tossing the pasta in the sauce until well coated. Squeeze over some lemon juice and add salt and pepper to taste.