Penne with Cole's Trout in Garlic and Parsley with Asparagus

INGREDIENTS:

•  1 lb. asparagus

•  4 cups penne pasta

•  1 cup frozen peas

•  2 tins of Coles Trout Rainbow Trout in Garlic & Parsley Buy Here

•  ¼ cup minced fresh dill or parsley

•  2 tbsp extra virgin olive oil

•  2 tbsp horseradish

DIRECTIONS: 

Snap off woody ends of asparagus, cut stalks into 1 inch pieces, set aside. In a large pot of boiling salted water, cook pasta for 7 minutes.  Add asparagus and peas; cook until pasta is tender but firm, about 2 minutes. Add trout, dill, oil and horseradish; toss to combine.  Serves 4.