In this dish bowtie pasta, also called farfalle, is complemented by flaky smoked trout and sweet sugar snap peas. If you prefer, you can swap in smoked salmon for the trout.
Special Diets:
Ingredients
Method
Cook the pasta in 3 quarts rapidly boiling, salted water, stirring occasionally, until al dente.
Drain and rinse pasta with cool water.
Set aside in a large bowl.
Fit a steamer basket into a pot with a lid.
Bring a 1/2-inch depth of water to a boil.
Put peas in the basket, cover, and steam them until they are bright green and just tender, about 2 minutes.
Shock peas in cold water, drain and add to the pasta.
To the pasta, add the onion, olive oil, lemon juice, dill, black pepper, and most of the parsley, reserving some for garnish.
Toss ingredients to combine.
With a fork, break the trout into pieces the size of the peas.
Add trout to the pasta and stir a few times to distribute the pieces.
Sprinkle with remaining parsley and serve.
Nutritional Info
Serving Size
Calories
610
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.