Smoked trout tagliatelle with orange, pecans and capers recipe

Hot-smoked trout brings richness to this fresh, weeknight-friendly pasta, balanced by the brightness of orange and lemon thyme, the briny bite of capers and the crunch of buttery pecans. Cavolo nero and broccolini add plenty of greens without weighing it down, making this an easy midweek dinner or relaxed lunch.

For a silky, well-emulsified sauce, stir the pasta vigorously as you add it to the pan, using a little of the reserved cooking water to bring everything together.