Sunday, February 1, 2015

Asparagus, Pea & Mint Fettuccine with Smoked Trout


Remember me?

I know it's a bit late for me to say, but Happy 2015 to you all! I must start off with the predictable (but sincere) apology for the lack of activity on this site. I've had a great Christmas back in Malaysia with the family followed by the most amazing trip to Japan and Hong Kong with my Mum & Sister after that. It was a great time away and something that really rejuvenated me mentally after another year of work. Besides that, it really made me appreciate my family even more than I already do. There honestly is nothing that makes me happier than spending time with them.

I may have been quiet here but my Instagram page is quite active and something I update very often. I think social media is a great tool for me to celebrate the happy things in life (which doesn't always involve Food too believe it or not) so I try to share something almost every day. Do connect with me there as well if you are on Instagram: @winceeee

Anyway, this recipe is actually one from the archives and something I made about this time last year but never got around to posting. I first saw it on TV when I was flipping through channels one day and I was a little bit intrigued by the flavours and ingredients (there was lots of milk and vegetables). Though to be frank, I really wanted to make it because I feel like I haven't used my stick blender for a while.

Side note: Stick blenders are very cheap to buy these days and can cost as little as $20 so would definitely recommend getting one. Very handy to use in the kitchen.

I must say that it didn't taste like what I would expect it to from how it looks. It was actually very light despite the thick creamy looking sauce, and that's because it's made with milk and flour instead of cream. The sauce had a good body from the blend of abundance veg but the mint is so cleverly disguised that it is quite unexpected but very fittingly lifts and refreshes the entire dish. I liked it a lot. Now, the flakes of hot smoked trout is optional if you want to make this dish vegetarian but complementary to the flavours.

Overall, very light and refreshing flavours. Definitely a very spring and summer kind of pasta to eat. Or when you feel like you haven't had an adequate dose of vegetable intake. Am trying to get back into the swing of blogging again so hope to see you guys very soon! Can't wait to blog about my Japan trip =)


Asparagus, Pea & Mint Fettuccine with Smoked Trout

(taken from Jamie's 15 Minute Meals, serves 3 to 4)


300g dried fettuccine
1 bunch spring onions
1 bunch asparagus (approx. 300g)
1 big bunch of fresh mint
Olive oil
300g frozen peas
1 tbsp plain flour
500ml milk
250g hot smoked trout
Salt and pepper to taste
Parmesan cheese (to serve)


1. Place a pot of water on the boil and cook fettuccine as per packet instructions. Drain the pasta but reserve about half a cup of pasta liquid. Set aside.

2. While the pasta is cooking, trim off the edge of spring onion and roughly slice it. Roughly slice the asparagus and leave the tips whole. Set aside the asparagus tips. Roughly slice the mint.

3. Heat up a small pot with olive oil and add the sliced spring onions, asparagus and mint. Stir for about 1 minute. 

4. Add in the flour and stir. Pour in the milk and bring the pot to a boil, then simmer on low. Take a stick blender and puree the sauce until smooth.

5. Turn the heat for the sauce down to low and simmer. Flake in the trout and add the asparagus tips to the pot. Allow to simmer for few more minutes.

6. Add the cooked pasta and pasta water to the pot. Stir and season with salt and pepper to taste. Serve immediately with a grating of parmesan cheese.

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