Pappardelle with Trout, Leeks, Smoked Almonds & Parmesan

• ¾ pound uncooked pappardelle pasta
• 2 (5-6oz.) Riverence Trout fillets, thawed, and patted dry
• ¾ teaspoon salt, divided
• Cracked black pepper, to taste
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons unsalted butter
• 2 large leeks, washed, trimmed and thinly sliced
• 2 teaspoons fresh thyme
• ¼ cup dry white wine
• ½ cup chicken stock
• 1 teaspoon fresh lemon zest
• ¼ cup fresh grated Parmesan
• ½ cup smoked almonds, coarsely chopped
• Fresh basil leaves, torn into bits

1. Cook pasta following package directions. Drain pasta and reserve ¼ cup of the cooking liquid. Set aside.
2. Sprinkle trout fillets with pepper to taste and ¼ teaspoons of salt.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the butter.
4. When butter is melted, add trout and cook for 2-3 minutes on each side or until flakey.
5. While trout is cooking, in a large saucepan over medium heat, add remaining 2 tablespoons olive oil.
6. Add leeks, thyme and ½ teaspoon salt and cook 7-8 minutes or until leeks are translucent.
7. Increase heat to medium-high and add wine. Cook 1 minute.
8. Add stock and bring to a simmer. Remove from heat and stir in pasta, reserved cooking liquid and lemon zest.
9. When trout is done cooking, remove skin from the trout and break into large chunks.
10. Toss trout gently into the cooked pasta and add fresh grated Parmesan.
11. Top with smoked almonds and fresh basil.

Takes 30 minutes, Serves 2.