Whip up the speedy pasty for a delicious lunch or dinner during the week – trust us, it’ll soon become a family favourite.
- 350g (12oz) linguine
- 75g (3oz) wild rocket
- 200ml (7fl oz) double cream
- grated rind and juice 1 lemon
- 175g (6oz) smoked trout fillets, flesh flaked
- 2tbsp capers, drained
- 2tbsp fresh chervil leaves
Cook the linguine in a pan of boiling salted water for 8 to 10 minutes until tender. Drain well and toss immediately with the remainder of the ingredients. Season with salt and freshly ground black pepper and serve garnished with chervil leaves.