- 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
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.