Penne with Smoked Trout and Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 40 min Ingredients:
1 lb penne rigate |
3/4 lb sugar snap peas, trimmed and halved diagonally |
2/3 cup heavy cream |
1 (1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked |
1 tablespoon finely grated fresh lemon zest |
1/4 cup chopped fresh dill |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.
2. Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.
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