Steelhead Gemelli in White Wine Cream Sauce

with Snow Peas & Dill

Moderate | 30 min

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Perfect for any season, this pasta recipe features Ocean Wise certified Steelhead Trout, roasted to perfection then flaked and served with light yet richly flavoured parmesan white wine sauce coat tender snow peas, al dente gemelli pasta with fragrant dill. Fun foodie fact - The word gemelli comes from the Italian word for twins. It is used to describe the S-shaped pasta which looks like two twisted tubes!
Contains: Fish, Milk, Sulphites, Wheat

May Contain: Egg, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Parmesan Cheese
Red Pepper Flakes
Snow Peas
Unbleached Flour
Dill Fresh
Whipping Cream, 36%
White Cooking Wine
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1160
Fat 54g
Protein 50g
Carbohydrates 111g

Cooking Directions


Heat Oven + Boil Water

  • Turn oven on to 350F.
  • Bring 2 ½ litres salted water to a boil in a large pot.

Prepare Ingredients

  • Wash dill and snow peas.
  • Pick and chop dill leaves.
  • Trim ends from snow peas.
  • Drain steelhead and pat dry with paper towel.
  • Season well with salt and pepper.

Cook Steelhead

  • Line a baking sheet with foil and lightly grease.
  • Place steelhead onto baking sheet and drizzle lightly with olive oil. Transfer to oven and set a timer for 10–15 minutes.
  • Cook until fish just begins to flake and is an internal temperature of 158°F.

Cook Snow Peas + Gemelli

  • Once the water is boiling, add snow peas and blanch for 30 seconds to 1 minute, or until bright green and tender.
  • Remove from the water with a slotted spoon and set aside.
  • Add gemelli pasta and cook for 11–13 minutes or until al dente.
  • Reserve 1 ½ cups pasta water and drain in a fine mesh sieve.

Prepare Cream Sauce

  • Meanwhile, heat 1 tbsp of both olive oil and butter in a large skillet over medium.
  • Once skillet is hot, add garlic and cook for about 30 seconds or until fragrant.
  • Add white cooking wine and let it reduce for about 30 seconds.
  • Stir in flour and stir to make a paste and cook for 30 seconds.
  • Slowly whisk in the reserved pasta water until mixture is smooth.
  • Stir in whipping cream and parmesan.
  • Bring to a simmer, reduce heat to medium low and cook for 4–6 minutes or until sauce has thickened.
  • Season to taste with red pepper flakes and salt and pepper.

Finish Pasta Dish

  • Add cooked gemelli to the cream sauce with dill and snow peas.
  • Mix together and cook for about 2 minutes until everything is hot


  • Divide creamy dill pasta into large serving bowls.
  • Flake steelhead into large flakes over top.
  • Season to taste with more red pepper flakes if desired.
  • Enjoy!

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