Farfalle with trout and bean pesto


  • 240 g of farfalle
  • 3 trout fillets
  • 250 g shelled beans
  • 50 g of almonds
  • 1/2 bunch of coriander
  • 2 peeled garlic cloves
  • 50 g grated parmesan
  • 20 cl of olive oil
  • a few shavings of parmesan to serve


  1. Preheat the oven to 160°C. Place the almonds on a baking tray lined with parchment paper. Bake for 7min.

  2. Bring a large pot of salted water to the boil and immerse the beans in it for 1 minute (they should remain firm). Drain them and cool them.

  3. Tear the coriander leaves. Crush the garlic cloves using a garlic press. Mix the almonds with the coriander. Separately, briefly mix the beans. Mix the almonds, coriander, parmesan, garlic, beans and olive oil.

  4. Remove the skin from the trout fillets and steam them for 5 minutes.

  5. Cook the pasta al dente according to package directions. Drain them, taking care to keep a small ladle of cooking water.

  6. Pour the pasta into a frying pan with the cooking liquid, the pesto and the shredded trout. Adjust the seasoning and serve quickly, with a few shavings of parmesan.

Similar Posts