This is the sort of extraordinary meal you can have done in ten minutes from scratch to serve that gives you more time at the table. It’s a blend of Maltese, Italian and modern Australian flavours.
- 500g spaghettini
- 1 bunch rocket leaves
- ½ bunch basil leaves
- 1 clove garlic, peeled
- ¼ cup pine nuts, toasted
- ¼ cup grated parmesan
- ½ cup extra virgin olive oil
- 1 tsp white wine vinegar
- salt and pepper
- 1 smoked trout
- ½ bunch dill
- ½ cup walnuts, chopped
- 1 long red chilli, sliced finely
