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Watercress, pea and hot-smoked trout spaghetti
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Source of omega 3
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150g Waitrose Wholewheat Spaghetti
155g Waitrose Ready Shelled Garden Peas
75g half-fat crème fraîche
200g Waitrose Hot Smoked Trout Fillets, flaked into small chunks
100g pack watercress
4 tbsp snipped chives
1. Cook the spaghetti in a large pan of boiling water for 8 minutes until tender, adding the peas for the last 2 minutes of the cooking time.
2. Drain well and return to the pan. Add the crème fraîche, trout, watercress, and chives. Toss together and serve swiftly.
Typical values per serving:
This recipe was first published in July 2011.