Smoked Trout Pasta

YOU WILL NEED: 1 Side Milford Bay Smoked Trout 2 good sized green Zucchini – sliced into long thin Linguine strips using a sharp knife or, preferably, on a Mandolin 1/2 Butternut Squash, peeled, and sliced into long thin ‘Linguine’ strips 1 shallot fine diced 3 Cloves fresh garlic chopped or pressed Fresh grated Parmesan cheese 1/2 lb Fresh asparagus trimmed 2 Roma Tomatoes, cored, seeded and small diced – “concasse” style 1 cup Baby Spinach washed and dried Olive oil Kosher salt and fresh cracked black pepper HERE’S HOW: Preheat a large non-stick frypan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, and add kosher salt and fresh cracked black pepper to taste. Top with freshly grated parmesan, and enjoy. Serves 2-4. As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.