Penne with Smoked Trout and Sugar Snap Peas

1. 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.

2. 2

   Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.