Penne with Smoked Trout and Sugar Snap Peas

american milk/cream pasta quick & easy trout summer dill sugar snap pea gourmet

N/A

Makes 4 main-course servings

Source

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

Method

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.

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.