Ingredients
2 avocados, cubed
300g (approx.) smoked trout, skin removed, flaked
1 tbsp. olive oil (pure)
1 punnet cherry tomatoes, quartered
2 cloves garlic, sliced
150 ml, vegetable stock
½ bunch flat-leafed parsley
Juice of two lemons
1/2 tsp. salt
500g linguine pasta
Method
1
Bring a large pot of water to boil. Add a good pinch of salt.
2
Cook the pasta in the salted water, following instructions on the packet, or just a couple of minutes if using fresh pasta. Drain and set aside.
3
In a saucepan add the vegetable stock, lemon juice and sliced garlic and bring to the boil until half the liquid has evaporated.
4
Add the tomatoes, parsley and avocado.
5
Add the linguine and smoked trout and toss together with a pinch of salt and pepper until all the ingredients have combined well and excess liquid has evaporated.
6
Season with a dash of olive oil to taste.
Ingredients
2 avocados, cubed
300g (approx.) smoked trout, skin removed, flaked
1 tbsp. olive oil (pure)
1 punnet cherry tomatoes, quartered
2 cloves garlic, sliced
150 ml, vegetable stock
½ bunch flat-leafed parsley
Juice of two lemons
1/2 tsp. salt
500g linguine pasta