Bowtie Pasta with Smoked Trout and Sugar Snap Peas
Serves 6
Time 20 min
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
- 1 pound bowtie pasta
- 1/2 pound sugar snap peas, strings removed, halved diagonally
- 1/3 cup finely chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh dill
- Ground black pepper to taste
- 1 tablespoon finely chopped fresh flat-leaf parsley, divided
- 1 (8.0-ounce) smoked trout fillet
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:
Per serving: 610 calories (130 from fat), 14g total fat, 2.5g saturated fat, 40mg cholesterol, 350mg sodium, 89g carbohydrates (6g dietary fiber, 6g sugar), 32g 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.
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Ingredients
- 1 pound bowtie pasta
- 1/2 pound sugar snap peas, strings removed, halved diagonally
- 1/3 cup finely chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh dill
- Ground black pepper to taste
- 1 tablespoon finely chopped fresh flat-leaf parsley, divided
- 1 (8.0-ounce) smoked trout fillet