Ingredients
- 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
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a few shavings of parmesan to serve
Preparation
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Preheat the oven to 160°C. Place the almonds on a baking tray lined with parchment paper. Bake for 7min.
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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.
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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.
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Remove the skin from the trout fillets and steam them for 5 minutes.
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Cook the pasta al dente according to package directions. Drain them, taking care to keep a small ladle of cooking water.
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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.
