Ingredients
3/4
lb sugar snap peas, trimmed and halved diagonally
1
(1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
1
tbsp finely grated fresh lemon zest
1/4
cup chopped fresh dill
Directions
1.
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.
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.
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