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Pasta salad with trout and vegetables
4.2 9 ratings
Prep. 20min
Total 45min
6 portions
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Ingredients

  • cherry tomatoes cut into halves or quarters
    350 g
  • water
    1000 g
  • white wine
    200 g
  • orange juice (approx. 2 oranges)
    100 g
  • salt
    1 ½ tsp
  • fresh skinless, boneless trout fillets (see Tips)
    400 g
  • frozen green peas
    200 g
  • short dried pasta (e.g. penne)
    240 g
  • extra virgin olive oil plus 1 extra tbsp
    30 g
  • garlic clove (see Tips)
    1
  • salted capers rinsed
    30 g
  • pitted black olives
    80 g
  • ground black pepper (optional)
    1 pinch
  • lemon juice (optional)
    1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 847.2 mg
Protein 21.2 g
Calories 1659.7 kJ / 396.7 kcal
Fat 13.7 g
Fibre 4.3 g
Saturated Fat 2.4 g
Carbohydrates 41 g

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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