Shells with Smoked Trout and Chives

1. 1

   In large saucepot, prepare pasta in boiling salted water as label directs.

2. 2

   If you like, cut green beans crosswise in half.

3. 3

   After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.

4. 4

   Meanwhile, remove head, tail, skin, and bones from trout and discard.

5. 5

   Separate flesh into 1-inch pieces.

6. 6

   In 2-quart saucepan, heat half-and-half, lemon peel, pepper, 1 tablespoon chopped chives, and 1/4 teaspoon salt over low heat to simmering.

7. 7

   Remove saucepan from heat; cover and keep warm.

8. 8

   When pasta and beans have cooked to desired doneness, remove 1/2 cup pasta cooking water.

9. 9

   Drain pasta and beans; return to saucepot.

10. 10

    Add half-and-half mixture, trout, reserved pasta cooking water, and remaining 3 tablespoons chopped chives; toss well.

11. 11

    Garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.