Penne with Cole’s Trout in Garlic & Parsley


- 1 lb. Asparagus

- 4 Cups Penne Pasta

- 1 Cup Frozen Peas

- 2 Tins of Cole’s Trout Rainbow Trout in Garlic & Parsley

- ¼ Cup Minced Fresh Dill or Parsley

- 2 Tbsp Extra Virgin Olive Oil

- 2 Tbsp Horseradish


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.