This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Butterfly pasta with smoked trout
Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.
28 K 4.8/5 (4 reviews)
20 min.
Easy
4.25 €
4 people
7 IngredientsLast modified on: February 7th 2024
100 g smoked trout fillet
50 g cheese
250 g Pasta
2 tablespoons 
Times for this recipe
Preparation: 15 min.
Cooking: 8 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 6 min.
Stage 4 - ⌛ 1 min.
Meanwhile, in a frying pan over medium heat, pour in 2 tablespoons olive oil, and when hot, add the diced smoked fish.
Cook for 1 minute, stirring constantly.
Cook for 1 minute, stirring constantly.
Stage 5 - ⌛ 1 min.
Add the cheese and stir to melt for 1 minute.
Stage 6 - ⌛ 1 min.
Add the cooked pasta.
Stage 7 - ⌛ 2 min.
Stir well to combine, then add a small ladleful of pasta cooking water to loosen the mixture.
Stage 8 - ⌛ 2 min.
Finish with a little chopped parsley, mix one last time, check the seasoning and you're ready to go.
Remarks
Of course, you can use the pasta of your choice instead of butterflies.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 170 RDI=20 % | 50 RDI=7 % | 1,340 RDI=70 % | 5,610 RDI: 70 % |
| Per 100 g | 10 RDI=6 % | 40 RDI=4 % | 10 RDI=2 % | 310 RDI=20 % | 1,310 RDI: 20 % |
| Per person | 20 RDI=6 % | 40 RDI=4 % | 10 RDI=2 % | 340 RDI=20 % | 1,400 RDI: 20 % |
How much will it cost?
- For 4 people : 4.25 €
- Per person : 1.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pasta
Like these other recipes: Pasta with pesto and preserved tomatoes, How to cook pasta properly, Mozzarella pasta bake, Penne with purple artichokes, Country-style spring pasta, ... See them all 17
Smoked trout fillet
Like these other recipes: Brussels sprouts salad with smoked trout and Comté cheese, Norwegian tartines, Warm white bean salad with smoked trout, Scandinavian cocktail, ... See them all 4
Cheese
Like these other recipes: Poitevin twist, Eggs in brioche nests, Hamburgers, Pan-fried cheese, egg and spinach toastie, Crispy potato galette with leeks, ... See them all 30
Olive oil
Like these other recipes: Mexican tart, Kérinou slices, Sliced veal with leeks and mushrooms, Creamy spaghetti with cockles and parsley, Rolls of fish in smoked ham, ... See them all 546
Other recipes you may also like
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020344 K4.8 30 min.
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork. April 20th 2014246 K3.9 7 hours 35 min.
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing. September 4th 2019136 K3.7 12 hours 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025314 K 24.5 3 hours 8 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010245 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.