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Epicurious

Penne with Smoked Trout and Sugar Snap Peas

4.1

(16)

Active time: 30 min Start to finish: 40 min

Recipe information

  • Yield

    Makes 4 main-course servings

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

Preparation

  1. Step 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.

    Step 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.

TagsPastaPenneSmoked TroutTroutFishSeafoodSugar Snap PeaPeaBean and LegumeVegetableDillHerbs & SpicesMainDinnerNut FreeWeeknight MealsEasyQuick30 Minutes or LessSimmerGourmet
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