Homemade farfalle with franschhoek trout, peas, dill and asparagus tips

For the Farfalle, roll out a pasta sheet until 1 mm in thickness. Working on a floured surface, use a sharp knife or a jaggered cutter to cut out (5cm x 3cm) rectangles from the pasta sheet. Using your index finger and thumb, carefully but firmly pinch together the middle of the rectangles to form your bow-ties or butterflies.

Once you have made your Farfalle place them on floured baking tray and cover with a damp cloth until ready to use.

Briefly blanch your peas and asparagus tips in a pot of boiling salted water and refresh in iced water for 2 minutes. Drain and set aside.

Heat up a large frying pan with the butter & olive oil and gently fry the shallots and garlic with a few grindings of NoMU Hooked until the onions are soft and translucent. Add the white wine and reduce. Add the cream and simmer to reduce and thicken slightly.

Add the trout, lemon zest, peas, asparagus tips and chopped dill and heat through. Season with freshly ground salt & pepper.

Add the cooked Farfalle and toss the pasta through the sauce.

Serve with a twist of lemon and a sprig of dill.

Serves 4

Wine suggestions

Asparagus can be a tough vegetable to match, but it goes well with Sauvignon Blanc which, interestingly, is also one of the best partners for dill. Given the use of Franschhoek trout, I'd opt for 2006 or as soon as possible, a gooseberryish 2007, Porcupine Ridge from Boekenhoustkloof. Like all Sauvignon Blancs and Rieslings – to my mind – it also benefits from being sealed with a screwcap rather than a cork.



Ingredients

  • 500 g Farfalle
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 shallots, finely diced
  • 1 garlic clove, finely crushed
  • Zest of one lemon
  • ½ cup white wine
  • 200 g smoked Franschhoek trout,
  • sliced into ribbons
  • 200 g peas fresh or frozen
  • 200 g small lean Asparagus tips
  • 50 g fresh dill, finely chopped
  • 250 ml fresh pouring cream
  • Good grindings of NoMU Hooked
  • NoMU Just Pepper