Fettuccine recipe

Ingredients

• 1 small bunch of spring onions
• 1 bunch of asparagus (300 g)
• Olive oil
• 300 g frozen peas
• 1 big bunch of fresh mint
• 1 tbsp plain flour
• 500 ml semi-skimmed milk
• 320 g dried fettuccine
• 250 g hot-smoked trout
• Parmesan cheese, to serve

• 1 red chicory
• 1 green chicory
• 1 little gem lettuce
• A few sprigs of fresh tarragon
• 2 heaped tsp Dijon mustard
• 1 heaped tsp runny honey
• 1 tbsp extra virgin olive oil
• 1 lemon
• 1 heaped tbsp fat-free natural yoghurt

1. Roughly slice the trimmed spring onions and asparagus stalks, leaving the tips whole, and put into the medium pan with 2 tablespoons of olive oil and the peas. Roughly chop most of the top leafy half of the mint, and add it to the pan. Stir in the flour, pour in the milk and bring to the boil, then simmer. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
2. Cut the chicory and lettuce into long thin wedges and put these into a salad bowl. Pick over the tarragon and the remaining mint leaves. Spoon the mustard and honey into a small bowl, add the extra virgin olive oil, the juice of ½ a lemon and the yoghurt, mix together and season to taste.
3. Using the stick blender, purée the asparagus sauce until fairly smooth. Turn the heat down to low, flake in the trout, add the asparagus tips and simmer for a few more minutes, then squeeze in the rest of the lemon juice and season to taste. Drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Serve straight away, with a grating of Parmesan and the salad, dressing it at the table.