penne with smoked trout and asparagus

penne with smoked trout and asparagus
slightly adapted from canadian living
serves 4

450 g. (1 lb.) asparagus
340 g. (12 oz.) penne
1 c. frozen peas
1 c. (about 115 g./4oz.) smoked trout or smoked salmon, chopped 
1/4 c. fresh dill or parsley, minced
2 tbsp. prepared horseradish
2 tbsp. olive oil
1/4 c. thick plain Greek yogurt or sour cream
splash of white wine

Snap the old ends off the aparagus and cut into 2.5 cm (1 inch) pieces. Set aside.

Bring a big pot of water to a boil and salt it well. Cook the pasta for about 9 minutes, until it's about 2 minutes from being cooked to al dente. Throw in the asparagus and peas; cook until the pasta is al dente, about 2 minutes. Scoop out 1 cup of the cooking water and set aside. Drain the pasta, peas and asparagus and put back in the pot.

Stir in the reserved cooking water, trout, dill, horseradish, olive oil and yogurt. Add a splash of white wine and stir in. Season to taste with salt and pepper.