Lemony Rainbow Trout & Cacio e Pepe Linguine
with Crispy Broccoli, Burst Tomatoes, and Chilies
Cacio e Pepe means cheese and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We’re adding trout, tender broccoli and burst tomatoes as a healthy twist to make this unbeatable pasta dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Not included in your delivery
Preheat your oven to 400°F and start prepping when your oven comes up to temperature!
Roast the veggies: Wash and dry all produce. Toss the tomatoes and broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven until tomatoes burst and broccoli is tender-crisp, 12-15 min.
Prep: Meanwhile, bring a large pot of salted water to a boil. Zest, then halve the lemon. Mince or grate the garlic.
Cook the pasta: When the water starts to boil, add the linguine. Cook for 8-10 min, until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Cook the fish: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat the fish dry with paper towels and season with salt and pepper. Add the fish to the pan and cook for 3-4 min per side, until just opaque in the middle. Set aside on a plate.
In the same pan, melt the butter with the garlic over medium heat until it starts to sizzle. Add the pasta, lemon zest, Parmesan, broccoli, tomatoes, and reserved pasta water into the pan and toss to combine. Stir to warm through, 1-2 min. Season with salt and pepper
Finish and serve: Serve the linguine with the fish on top and finish with a squeeze of lemon juice. Enjoy!
SERVING TIP: For an adult-friendly meal, sprinkle the chili flakes on the pasta after serving the kids!