Smoked trout tagliatelle with orange, pecans and capers
Hot-smoked trout brings richness to this fresh, weeknight-friendly pasta, balanced by the brightness of orange and lemon thyme, the briny bite of capers and the crunch of buttery pecans. Cavolo nero and broccolini add plenty of greens without weighing it down, making this an easy midweek dinner or relaxed lunch.
- 500 gm dried tagliatelle
- 200 gm cavalo nero, stalks trimmed, coarsely chopped
- 2 bunches broccolini, trimmed, halved on an angle
- 140 gm unsalted butter
- 2 tbsp extra-virgin olive oil
- 5 garlic cloves, crushed
- ¼ cup (loosely packed) lemon thyme sprigs
- 1 tsp finely grated orange zest, plus 2 tbsp orange juice
- 60 gm (½ cup) pecans, coarsely chopped
- 1 tbsp drained baby capers in brine, rinsed
- 300 gm hot smoked trout fillets, coarsely flaked
- Chervil and lemon wedges (optional), to serve
- Cook tagliatelle in a large saucepan of salted boiling water until al dente (8-9 minutes), adding cavalo nero in last 3 minutes of cooking. Drain, reserving 125ml cooking water.
- Meanwhile, cook broccolini in another saucepan of salted water until tender (3 minutes). Drain. Return to pan, add 40gm butter and toss to coat. Season to taste and keep warm.
- Heat remaining butter and olive oil in a large deep frying pan over medium heat. Add garlic, thyme and orange zest and sauté until fragrant (2 minutes). Increase heat to high. Add pecans, orange juice, capers, three-quarters of trout, drained pasta mixture and reserved cooking water and toss until coated and combined. Remove from heat. Season. Divide pasta among bowls, top with broccolini, remaining trout, scatter with chervil and serve with lemon wedges on the side.
For a silky, well-emulsified sauce, stir the pasta vigorously as you add it to the pan, using a little of the reserved cooking water to bring everything together.
Method
Cook tagliatelle in a large saucepan of salted boiling water until al dente (8-9 minutes), adding cavalo nero in last 3 minutes of cooking. Drain, reserving 125ml cooking water.
Meanwhile, cook broccolini in another saucepan of salted water until tender (3 minutes). Drain. Return to pan, add 40gm butter and toss to coat. Season to taste and keep warm.
Heat remaining butter and olive oil in a large deep frying pan over medium heat. Add garlic, thyme and orange zest and sauté until fragrant (2 minutes). Increase heat to high. Add pecans, orange juice, capers, three-quarters of trout, drained pasta mixture and reserved cooking water and toss until coated and combined. Remove from heat. Season. Divide pasta among bowls, top with broccolini, remaining trout, scatter with chervil and serve with lemon wedges on the side.
