Shells With Smoked Trout & Chives Recipe
Foodie, are you looking for a Shells With Smoked Trout & Chives recipe? A delicious Main Dish, the Shells With Smoked Trout & Chives completes your meal. The marriage of the amazing flavors of Pasta with other ingredients is the secret to this Shells With Smoked Trout & Chives. One trial wont be enough for this Shells With Smoked Trout & Chives recipe, I am sure you will be making it again!.
Ingredients
1 package medium shell pasta or linguine
Salt
12 ounces green beans, trimmed
1 whole smoked trout
1/2 cup half and half or light cream
1/2 teaspoon grated lemon peel
1/4 teaspoon coarsely ground black pepper
4 tablespoons chopped fresh chives
Fresh chives for garnish
Directions
In large saucepot, prepare pasta in boiling salted water as label directs.
If you like, cut green beans crosswise in half.
After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
Meanwhile, remove head, tail, skin, and bones from trout and discard.
Separate flesh into 1 inch pieces.
In 2 quart saucepan, heat half and half, lemon peel, pepper, 1 tablespoon chopped chives, and 1/4 teaspoon salt over low heat to simmering.
Remove saucepan from heat; cover and keep warm.
When pasta and beans have cooked to desired doneness, remove 1/2 cup pasta cooking water.
Drain pasta and beans; return to saucepot.
Add half and half mixture, trout, reserved pasta cooking water, and remaining 3 tablespoons chopped chives; toss well.
Garnish with chives.
If you like, cut green beans crosswise in half.
After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
Meanwhile, remove head, tail, skin, and bones from trout and discard.
Separate flesh into 1 inch pieces.
In 2 quart saucepan, heat half and half, lemon peel, pepper, 1 tablespoon chopped chives, and 1/4 teaspoon salt over low heat to simmering.
Remove saucepan from heat; cover and keep warm.
When pasta and beans have cooked to desired doneness, remove 1/2 cup pasta cooking water.
Drain pasta and beans; return to saucepot.
Add half and half mixture, trout, reserved pasta cooking water, and remaining 3 tablespoons chopped chives; toss well.
Garnish with chives.
