Tuesday, 14 August 2007
Smoked Trout Pasta with Verde Sauce
The verde or green sauce is a loose translation at best. It couples the zestiness of salsa verde, which so perfectly cuts through the richness of the trout, with a traditional pesto, the perfect partner for pasta. Ideally the verde sauce will be prepared with a mortar and pestle to retain the greenest shade possible which the heat of the food processor blade tends to destroy. I’ve chosen a tubular spaghetti which is substantial enough to stand up to the strong flavours, but not far removed from the traditional pairing of spaghetti or linguine with pesto. Pound the sauce for a few minutes in the mortar and pestle to release a little work stress, boil some water for the pasta, toss everything together and dinner is on the table. Serve it with the simplest of green salads.
This is also my contribution to Presto Pasta Nights hosted by Ruth of Once Upon a Feast.
150g sliced smoked trout
400g tubular spaghetti
2 caper berries chopped (optional)
1 cup basil leaves
1/3 cup pine nuts or cashews chopped
2 tbsp olive oil
2 tsp white balsamic vinegar (or any white vinegar)
Generous pinch of salt
In a mortar and pestle begin to pound the basil leaves and nuts with the salt. Pour in the olive oil and vinegar and pound to a stage where the nuts and basil retain their texture. You want a roughly chopped sauce mixture than a purée.
Bring a large pot of salted water to the boil and cook the pasta according to packet directions. Drain, retaining a little cooking water.
In a pan combine the cooking water, sauce, pasta and trout. Reserve a little verde sauce to garnish with and serve in large bowls.