Pappardelle with Trout, Leeks, Smoked Almonds & Parmesan - Riverence Provisions

Ingredients

• ¾ pound uncooked pappardelle pasta
• 2 (5-6oz.) Riverence Trout fillets, thawed, and patted dry
• ¾ teaspoon salt, divided
• Cracked black pepper, to taste
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons unsalted butter
• 2 large leeks, washed, trimmed and thinly sliced
• 2 teaspoons fresh thyme
• ¼ cup dry white wine
• ½ cup chicken stock
• 1 teaspoon fresh lemon zest
• ¼ cup fresh grated Parmesan
• ½ cup smoked almonds, coarsely chopped
• Fresh basil leaves, torn into bits