Dinner: Linguine with Mushrooms, Asparagus, Onion, Canned Trout

Post cocktail testing yesterday evening (see partial results in the background), I really needed some food and of course some wine. Pasta sounds like the perfect dinner, especially since I had purchased some fresh pasta from the Balducci's sale and had some fresh vegetables in the refridgerator.

- 1lb Balducci's Fresh Linguine (which I had frozen)
- 1/4 Red Onion, chopped
- 6 Baby Bella Mushrooms, sliced
- 6 Asparagus Spears, chopped to 1.5 inch pieces
- Canned Cole's Trout - Petite Rainbow Trout
- Red Pepper Flakes
- Salt and Pepper
- Olive Oil
- Fresh Flat Leaf Parsley

In olive oil, saute onions over medium heat (with garlic if you like), season with salt and pepper. After a couple of minutes, add the chopped asparagus, season, and cook for a couple more minutes. Add mushrooms and a dash more olive oil if needed, season. When the vegetables are nearly cooked through, add the pasta to boiling salted water and cook for a couple of minutes until al dente. Add the canned trout to the vegetables (including the water from the can), stir to heat through. Add the pasta to the trout and vegetables, toss, season as needed, add fresh parsley, and pasta water as needed to loosen the sauce.

Wine Pairing:
I paired this dish with a lovely medium to full bodied Italian wine:
Pietrantonj, Italo 2007 Pecorino IGT. It has a slight richness with bitter almond, floral, lemon, apricot notes, as well as bright acidity. Another purchase of mine from Chambers Street Wines - I always buy there because I used to work there, but I also love their selection.


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