Leek & Trout Tagliatelle with Lemon Pangrattato

This gluten-free recipe is perfect when you have a dinner guest to impress, or if you are just feeling creative in the kitchen and want to try something new (and tasty)! If trout is a deal breaker you can always substitute it for smoked salmon, but we recommend giving it a try as is first- we think you will be pleasantly surprised!

1 cup gluten-free breadcrumbs
3 tbsp extra virgin olive oil, divided

1 lemon, finely zested, then cut into wedges
2 tbsp parsley, finely chopped
100 grams gluten-free tagliatelle

1 bunch baby leeks (or 2 leeks, sliced)
1 tsp salt

12 oz smoked trout
1 tbsp coconut cream

Preheat your oven to 375°
Combine the breadcrumbs with 2 tbsp of olive oil, and place on a baking tray. Cook for about 5 minutes until golden and crispy. Let cool for 1-2 minutes.
Once cooled, toss the breadcrumbs together with the lemon zest and parsley. Set aside. 

Boil a medium pot of water. Once the water reaches a rolling boil, add the pasta and cook for 5-8 minutes until al dente. Reserve 1/2 cup of the pasta water, then drain the noodles.
Add the remaining olive oil to a large pan and place over medium-low heat. Add the leeks to the pan and salt, then cook for 3-4 minutes until softened.
Add the coconut cream, pasta water, noodles, and trout to the pan. Tossing gently until everything is well coated.
Serve it up with a lemon wedge in the side and enjoy!

Nutrition Facts per 1/4 of recipe: 578 calories, 25g fat, 42g carbs, 46g protein