This is a crowd pleaser, whipped up with ease this particular time for a lovely and appreciative pescatarian. Remember; pasta is a dried starch that absorbs water when cooked. I’ve translated my singular risotto cooking skills bilaterally. Woop!
You’ll need….
1 x fine diced brown onion
1 x fine diced red onion
2x minced garlic cloves
1/2 x tsp chopped fresh thyme
1 x turkish red capsicum, bite sized dice
1 x yellow capsicum, bite sized dice
’1 x zucchini, bite sized dice
1 x green turkish capsicum, bite sized dice
1/4 x cup chopped flat parsley
2 x tomatoes, diced and seeded.
1/10 (seriously!!!!!) de-seeded scotch bonnet chili.
10 x tender green beans, bite sized dice
1 x small bag washed watercress
2 x tbsp red pesto
1 x cup hot vege stock
2 x trout fillets, skin on. mmmmmmmm trout (dice, 2cm squares. Careful o’ bones)
1 x lime
1 x lemon
1/3 pack thin spaghetti (angelhair or “quick cook”)
Oil, salt, pepper
O.k this list is getting pedantic, so oven on, 180′c, foil on tray. Roast dry spaghetti for about 6 min till it colours / the ends start to really darken. Remove, and crush into 1cm long pieces.
Get a larger pan very very hot. Cook zucchini and capsiocum for about 1 min. Try and crisp / burn the outsides then remove from pan and place aside.
Reduce heat, sauté onions and garlic in olive oil. When clear, add paprika, chili, thyme and cook for 30 seconds more.
Now pop in the busted spaghetti and tomatoes. and add the vege stock, red pesto and green beans. Wait 4 min then throw in the trout, parsley and pre-fried vegetables. Simmer for about 3 min, add salt and pepper to taste then let it stand, covered for 2 min. Garnish with washed watercress, lemon and lime wedges and if you can manage it, some aoili. Perfect with a chilled pinot noir.
