TROUT & BROCCOLI PASTA

MAKES 4 TO 5 SERVINGS

340 g rigatoni or other short pasta 4 cups bite-size broccoli florets 1 tbsp olive oil 340 g skinless rainbow trout fillet, cut in 1-inch cubes 1 shallot, finely chopped

1 cup 18% cream or plant-based cream alternative (such as Earthsown Oat Culinary Edition) salt and pepper

1/4 cup grated Parmesan (approx)

3 tbsp chopped fresh dill (approx)

3 tbsp sliced almonds, toasted zest and juice of 1 lemon In large saucepan of boiling salted water, cook rigatoni until al dente,

8 to 10 minutes. Add broccoli 5 minutes before end of cooking time. Reserving 1/2 cup cooking liquid, drain pasta and broccoli.

Meanwhile, in skillet, heat oil over medium-high heat. Add trout and cook for 2 minutes. Add shallot and cook, stirring constantly, about 3 minutes. Add cream, heat for 1 minute; season with salt and pepper.

Return pasta and broccoli to saucepan. Add cream mixture, Parmesan, dill, almonds, lemon zest and juice, and reserved cooking liquid. Mix gently to coat well. Sprinkle with additional Parmesan and dill, if desired.