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Ingredients
- 500 g (1 lb) spinach and white linguine
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, crushed
- 1 tablespoon grated lime rind
- 2 tablespoons poppy seeds
- 250 g (8 oz) smoked trout, skin and bones removed
- 400 g (13 oz) camembert cheese, chopped
- 2 tablespoons chopped fresh dill lime wedges, for serving
Method
1. Cook the linguine in rapidly boiling salted water until al dente. Drain.
2. Heat the olive oil in a large heavy-based frying pan. Add the garlic, cook over low heat for 3 minutes or until fragrant. Add the rind, poppy seeds and pasta to the pan and toss to coat.
3. Fold the trout, camembert and dill through the mixture and cook over low heat until the camembert begins to melt. Toss gently through the pasta and serve immediately with a squeeze of lime.
