Solo: Trout Farfalle

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Solo: Trout Farfalle

Farfalle with courgettes, covered in a creamy cheese sauce. Serve topped with trout ribbons, chives and a drizzle of olive oil.

Ingredients to serve 1

  • ½ x courgette
  • 25g x Fairview Chevin with paprika & black pepper
  • 3g x chives – slice thinly
  • ¼ x lemon
  • 75g x farfalle
  • 40g x smoked trout ribbons
  • ¼ tsp x chilli flakes
  • ⅛ tsp x paprika
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare ingredients as indicated above. Boil the kettle.

Step 2

Courgette: Cut the ends off the courgette and shave lengthwise into thin ribbons (2 to 3mm) using a potato peeler.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.

Step 5

Farfalle pasta: Add the boiling water to a large saucepan and season well with salt. When the water is at a rolling boil, add the farfalle and cook for 10 minutes until al dente (cooked, but with a slight bite). Drain, but save some of the pasta water.

Step 6

Chevin sauce: Place a saucepan on a low-medium heat and gently melt the Chevin (goats cheese) with HALF the lemon juice, stirring every so often. It should take 2-3 minutes. Add all the lemon zest, paprika, chilli flakes and HALF the chives. Loosen the sauce with the reserved pasta water until it reaches the consistency of thick cream.

Step 7

Trout farfalle: Mix the sauce through the farfalle pasta, then add the courgettes and mix for another minute. Lower the heat, then add the trout ribbons and the REST of the chives.

Step 8

Serve in a bowl, drizzle with a little olive oil and add a crack of black pepper.