- 2 avocados, cubed
- 300g (approx.) smoked trout, skin removed, flaked
- 1 tbsp olive oil (pure)
- 1 punnet cherry tomatoes, quatered
- 2 cloves garlic, sliced
- 150 ml, vegetable stock
- ½ bunch flat-leafed parsley
- Juice of two lemons
- 1/2 tsp. salt
- 500g linguine pasta
| - Bring a large pot of water to boil. Add a good pinch of salt
- Cook the pasta in the salted water, following instructions on the packet, or just a couple of minutes if using fresh pasta
- In a saucepan add the vegetable stock, lemon juice and sliced garlic and bring to the boil until half the liquid has evaporated
- Add the tomatoes, parsley and avocado
- Add the linguine and smoked trout and toss together with a pinch of salt and pepper until all the ingredients have combined well and excess liquid has evaporated
- Season with a dash of olive oil to taste.
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