Ingredients

• •1 (8 ounce) box Banza Rigatoni
• •2 tins Fishwife Smoked Rainbow Trout, drained
• •1 (5 ounce) container baby spinach
• •Kosher salt, to taste
• •2 tablespoons extra virgin olive oil
• •1 large shallot, thinly sliced
• •5 cloves garlic, sliced
• •1 (5 ounce) jar sun dried tomatoes
• •1 teaspoon Dijon mustard
• •½ cup white wine
• •½ cup heavy cream
• •½ cup grated Parmesan Reggiano cheese, plus more for serving
• •1 lemon, zested and juiced
• •Fresh dill, for serving

Directions

1. Bring a large pot or Dutch oven of heavily salted water to a boil. Place spinach in a large colander in the sink.
2. Once water is boiling, add pasta, reduce to a simmer, and mix with a wooden spoon or rubber spatula. Cook until paste is al dente, about 6 minutes. Reserve 1 cup pasta water (you will not need it all). Drain pasta over spinach to wilt it.
3. Clean out pot. In same pot, heat oil over medium heat. Add shallot and cook until translucent and soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add sun dried tomatoes (and their oil) and smoked rainbow trout. Use the back of a wooden spoon to flake the smoked rainbow trout and mix to combine. Add mustard and wine, allowing wine to cook off, 2 minutes.
4. Add cooked pasta and spinach, then add cream and cheese. Mix to combine, adding reserved pasta water as needed to create a silky sauce. Season pasta with lemon zest and juice.
5. Spoon pasta into bowls and garnish with fresh dill and more Parm. Serve immediately. Leftovers will keep refrigerated in an airtight container for up to 5 days.