Lovely bit of pasta and salad. Big flavour.
A really complimentary salad to go with
it. Lets start off with the sauce. We'll slice up the spring onions.
Couple tablespoons
of olive oil
goes into a pan follow that with the
spring onions
The ends of the asparagus, just trim that off.
Get rid of that.
Then these lovely stalks here, just slice those right down to the tips.
And the tips are sort of like the alloy wheels. Know what I mean? You don't want to be chopping those up.
You want to see them. They're dead posh. I'm gonna grab that
and put them in with the spring onions.
Frozen peas. About 300 grams go in there.
And then a handful of mint. What I want to do is add a little bit of flour. As soon as the flour's got stirred in
go in with a roundabout a pint of milk.
I'm just gonna use semi- skimmed, just to cover it, and that flour starts to thicken it and the flavour
will start just pulling out.
of those beautiful veggies straight away. We'll kind of simmer that. It'll be incredible.
Right, next job. Pasta. Fettuccine. Very similar to tagliatelle. I only want about
320 grams. Make sure you season it with some salt.
These are my two salad heroes. I've got some nice gem here, or you could use romaine or a round lettuce.
And I've got these. These are called endive or chicory.
Half it length ways, and then I'll just quarter it.
Do as much or as little as you want.
And just put that in the bowl.
Somehow it makes the salad a little bit sort of chunkier.
To finish up this salad I want whole mint leaves. You want a little pile of those. And then tarragon.
Gorgeous.
Lets do a dressing. Two tablespoons of dijon mustard.
Then we wanna go a teaspoon of honey.
A tablespoon of extra virgin olive oil. And then I want the juice of one lemon.
Yoghurt goes in. About one or two heaped tablespoons.
You want some seasoning. Salt and pepper. Mix that up. It's good.
I'm just gonna angle this sauce like this.
Look at the colour change as I whip it up. All of a sudden it's starting to look a bit Kermit the frog like.
Look that's what I like. Smooth and chunks as well.
Lets just turn that off heat wise. Our last
little part to this story, beautiful flakes of smoked trout.about 250 grams into there.
It's going to be absolutely gorgeous. So pasta comes off.
Pour that beautiful fettuccine into there, and pour in about
half a cup of that starchy cooking water.
I'm going to squeeze in the juice of half a lemon.
Beautiful.
