1 Can Fish Wife Smoked Rainbow Trout

1 Bundle Thin Asparagus

1/4 Cup Dill (plus more for tasting)

1tbsp Horseradish

1/2 Cup Heavy Whipping Cream

2tbsp Butter

3/4 Cup Parmesan

2tsp Garlic

For Homemade Noodles:

3 1/2 Cups All Purpose Flour

3 Eggs

1 1/2 Cups Spinach Leaves.

In order to make up for my lack of internet presence the past two weeks, let me indulge you with the creamiest, most delicious alfredo-ish pasta that you will ever eat. It’s the perfect balance between light and decadent. The best part? The fish wife sustainably sources all of their seafood products so it’s something to feel good about. Not sponsored, just an honest review on a dope brand run by dope people, making a difference.

At the bottom of this recipe you’ll find my homemade spinach fettuccini recipe, if you’re a do it yourselfer. If not, go pick up some spinach pasta, (they sell it most places) and this recipe will take you a whole 15 minutes.

Bring a pot of lightly salted water to a boil to prep for your pasta noodles. Your noodles should take about 3-5 minutes if they’re fresh and up to 15 if out of a package, make sure to check your label and don’t add them until your pot is boiling.

In a steamer, take your asparagus, cut in halves or quarters depending on the size you bought, and the size you like in your pasta. Steam for ten minutes using 1/2 cup- a cup of water.

In a saute pan mix butter and heavy cream stirring together. After a few minutes add garlic, horseradish and continue to stir. When it begins to gently roll into a boil, fold in the parmesan cheese and dill. Stir until it’s fully melted and you have a creamy sauce. Turn off heat until noodles are done.

Drain your pasta and in the same pot add your alfredo sauce, asparagus and canned Smoked Rainbow Trout. Use a fork to swirl and plate and sprinkle with more dill.

Enjoy heaven in pasta form folks.

If you are making homemade noodles:

Put the flour on your countertop and create a hole in the middle. Add in your egg and spinach puree and with a fork pull in flour little by little. When it thickens use your hands to form a ball. Knead the dough with your palms rotating as you go. The dough should not be sticky. If the dough is too moist add flour in 1tsp at a time. If dough feels too dry, wet your hands and roll the moisture in. Let the dough rest under a bowl covered for 15-20 minutes.

Time to roll! You can absolutely do this the old fashioned way with a rolling pin or you can use a pasta maker. I prefer a thin noodle that has a bit of a translucent nature to it so I opt for my Imperia pasta machine which you can find at good old Williams Sonoma. When you have your desired thickness of fettuccini, gently rub both sides with flour so as not to stick and hang your noodles to dry while you cook the sauce.