Smoked Trout, Lemon & Broccolini Spelt Fusulli

May 14, 2013



Spelt is an old variety of wheat originating in Persia. It contains gluten but is easily digested. High in protein and immune boosting properties. Made from local traditional grown spelt. Carefully milled and kneaded. This is beautiful pasta from an ancient grain. Janella Purcell

Oh how sweet it is. A quick pasta is something we all love, especially when it tastes like this. Try the noodles or pasta I’ve suggested, and best to eat this dinner early, then go for a walk.


1 pkt spelt fusulli
2 tbls olive oil
2 spring onion, chopped finely
2 garlic cloves, crushed
1-2 tsp chilli flakes (up or down up to you)
1 bunch broccolini, blanched
1/2 cup smoked trout
1 tbls lemon rind, grated
1 tbls capers
Sea salt & cracked pepper
1 cup of mint and parsley, chopped finely
Lemon juice and olive oil to finish


Saute the spring onion in the olive oil then add the garlic and chilli flakes. Stir for a minute. Mean-while put a pot of water on the boil. Place you trimmed broccolini in the water and blanch for about 30 seconds, keeping it green. Re-fresh it under cold water to stop it coking. Set aside. Now place the pasta in the water and cook until al dente. Meanwhile, flake the trout into the pan with the lemon rind and capers Sir to combine. Toss in the pasta and broccolini then finish with lots of parsley, mint, and seasoning. Drizzle with lemon juice and extra olive oil.


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