This elegant pasta dish features perfectly cooked linguine tossed with tender flakes of smoked trout, creamy crème fraiche and sweet, vibrant petit pois.

Method

Step 1

Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid clumping together. Test the pasta after nine minutes − if there's still a bit of a bite, add the peas and cook for two to three minutes until the pasta and peas are both cooked. Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest setting.

Step 2

Add the flaked trout to the pasta and peas along with the crème fraiche and herbs and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency. Season with some freshly ground pepper and serve in warm bowls!