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This colourful dish is so morish. I dare say it will become part of your cooking repertoire once you have tried it.
Cook the pasta in boiling salted water until aldente.
Meanwhile, heat olive in a frying pan with the onion, garlic and anchovies and cook gently until softened and broken down to a paste.
Add the broccolini, pinenuts, chilli, parsley and plenty of pepper and toss until hot.
Drain off the pasta and place into the sauce mixture, add the trout, and grate over the pecorino. Add a squeeze of lemon if you wish and serve.
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