Credit: Stephen Jackson
(Serves 2)
250g Yorkshire Pasta Company mezze maniche rigate
2 medium courgettes, grated
2 cloves of garlic, minced finely
3 tbsps olive oil
A splash of dry white Vermouth
A splash of dry white wine
3 tbsps Burnt Hill mascarpone
The zest and juice of half a lemon
1 x 100g packet Burnt Hill Herb Co. traditional cure smoked trout, shredded slightly
Maldon salt & freshly ground black pepper
A few fresh soft-leaved herbs for garnish (rocket, parsley, dill)
Method:
Heat the olive oil in a sauté pan over a medium heat.
Add the garlic and gently sizzle until it starts to turn golden.
Add the grated courgette and cook until the courgette has softened and started to take on a little colour.
At the same time, cook the pasta in a large pan of well-salted boiling water, until al dente. Usually this takes 13-15 minutes.
Drain the pasta but reserve a little of the cooking water.
Add the cooked pasta to the pan with the courgette.
Add a splash each of wine and vermouth and allow it to all but disappear, before adding around 50ml of the pasta water, and then gently stir in the mascarpone, lemon zest and juice until everything is combined.
Finally, just before serving, stir the smoked trout into the pasta. Taste and season with as much salt and pepper as you feel necessary (we like plenty of black pepper).
Divide between bowls and serve immediately, strewn with some lovely soft green herbs.
Note: If you fancy serving this as a chilled salad-style dish, get everything done up to the pre-trout stage and then allow the pasta to cool fully, then add in the slivers of fish and chill until required.
