Leek and smoked trout tagliatelle with lemon pangrattato

Ingredients:

100g finely torn breadcrumbs

3 tbs extra virgin olive oil

1 tbsp Zest Element Lemon powder

2 tbs finely chopped flat-leaf parsley

400g tagliatelle

50g unsalted butter

1 bunch baby leeks or two leeks, sliced

300g piece of hot-smoked trout (or salmon), skin removed and flaked

¼ cup (60g) mascarpone

Method:

Preheat oven grill to medium. Combine the breadcrumbs with 2 tbs olive oil and place on a lined baking tray. Grill for 2-3 minutes or until golden, then remove and cool. Add the zest and parsley and toss together. Set aside.

Bring a large saucepan of water to the boil over medium-high heat. Add the pasta and cook until al dente. Drain, reserving 100ml cooking liquid.

Heat the butter and 1 tbs olive oil in a large frypan over medium-low heat. Add the leeks and a pinch of salt, then cook for 3-4 minutes until slightly softened. Add the mascarpone, pasta and reserved water and toss to coat. Add the trout and combine.

Serve in bowls topped with the breadcrumbs and Zest Element Lemon Powder