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.