Pasta salad with hot-smoked trout and rustic pesto

300g macaroni pasta

1 tbsp extra virgin olive oil

200ml rustic pesto (See Fast Ed’s recipe here)

4 green shallots, finely sliced

½ bunch dill, chopped segments of 2 oranges, diced

1 punnet cherry tomatoes, quartered

200g hot-smoked trout, flaked

1 red onion, finely sliced

Sea salt flakes and freshly-ground black pepper

Crème fraiche, to serve

1. Cook the pasta in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions, until al dente. Drain well, then toss with the olive oil and set aside to cool. Mix with the Fast Ed’s rustic pesto with kale and almonds.

2. Combine the shallots, dill, orange segments, tomatoes, trout and onion in a large bowl and mix gently. Add the pasta and toss, then season with salt and pepper. Drizzle with crème fraiche to serve.

Note: This recipe uses my rustic pesto with kale. Store your pesto in the leak-proof Fresh Seal Clips 350ml.