Kale Pesto Pasta with Smoked Trout & Labneh

INGREDIENTS

  • 1 batch Kale Pesto
  • 350g Hot Smoked Trout or Salmon
  • 3ea Dried Pears Poached in Verjuice
  • 150g Labneh with Extra Virgin Olive Oil
Print Recipe

Place a large pot of salted water over a high heat, bring to the boil, then pour in the pasta and cook for 10 minutes or until al dente, remove from the heat and strain. Place into a large mixing bowl.

Meanwhile, gently break the smoked trout into bite size pieces, set aside.

While the pasta is hot stir through the kale pesto, smoked trout and dried pears and season to taste.

To serve, divide between 4 bowls and spoon the labneh on top and drizzle with olive oil.