1. Cook the pasta in rapid boiling, salted water according to packet instructions (al dente please).
2. In a small frying pan, heat oil over a medium heat – add spring onion, lemon juice and zest. Just as it starts to bubble, throw in crème fraiche, chicken stock and season to taste with plenty of black pepper.
3. Stir for 1-2 minutes before adding cooked pasta, flaked trout pieces and fresh chives. Toss to coat pasta in the sauce and remove from heat straight away (no need to overcook a cooked fish right!). Serve immediately with some grated Parmesan cheese (optional).
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