Active time: 30 min Start to finish: 40 min
Makes 4 main-course servings.
- 1lb penne rigate
- 3/4lb sugar snap peas, trimmed and halved diagonally
- 2/3cup heavy cream
- 1(1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
- 1tablespoon finely grated fresh lemon zest
- 1/4cup chopped fresh dill
- 1/2teaspoon salt
- 1/2teaspoon black pepper
DIRECTIONS Cook pasta in a large pot of boiling salted water 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.