Steps
- Cook the fettuccine in a large saucepan of boiling water according to the packet directions, or until al dente. Drain, reserving 2/3 cup (160ml) of the cooking liquid.
- Meanwhile, heat the olive oil in a frying pan over medium heat. Add the leek and garlic, cooking and stirring for about 3 minutes, or until softened. Add the baby broccoli and cook, stirring, for another 2 minutes, or until the broccoli is tender.
- Stir in the sour cream, Dijon mustard, and reserved cooking liquid. Season with salt and pepper. Bring to a boil, then add the peas and smoked trout. Cook for 1 minute, or until heated through. Add the cooked pasta and toss to combine. Sprinkle with chopped chives and serve.