with Fresh Snow Peas and Chives
2 Tbsp finely chopped yellow onion
2 cloves garlic, minced
½ cup Chenin Blanc
½ cup chicken stock
1 1/2 cup heavy cream
1 cup smoked trout pieces
3/4 cup snow peas, cut in half diagonally
2 Tbsp chopped chives
2 tsp lemon zest
½ Tbsp lemon juice
¼ cup grated parmesan cheese
Salt and white pepper to taste
1 lb fettucine, cooked
To make the sauce: quickly saute the onions and garlic in about 1 Tbs of olive oil in a medium saucepan over medium-high heat. Add wine and stock; cook until liquid is reduced by half. Whisk in cream and reduce heat to medium; simmer until sauce begins to thicken. Add smoked trout and snow peas. Continue cooking for about 1 minute, until peas are just barely cooked through. Remove from heat; add chives, lemon zest, lemon juice and parmesan. Season to taste with salt and pepper.
Note: Make sure the sauce is not reduced too much, as the starch from the pasta will thicken it and it may become too dry.
Toss pasta with the sauce. Serve hot.