PENNE WITH COLE'S TROUT IN GARLIC AND PARSLEY WITH ASPARAGUS

Ingredients:

• 1 lb. asparagus
• 4 cups penne pasta
• 1 cup frozen peas
• 2 tins of Coles Trout Rainbow Trout in Garlic & Parsley Buy Here
• ¼ cup minced fresh dill or parsley
• 2 tbsp extra virgin olive oil
• 2 tbsp horseradish

Directions: 

Snap off woody ends of asparagus, cut stalks into 1 inch pieces, set aside. In a large pot of boiling salted water, cook pasta for 7 minutes.  Add asparagus and peas; cook until pasta is tender but firm, about 2 minutes. Add trout, dill, oil and horseradish; toss to combine.  Serves 4.