Ingredients
- 1 lb dried bowtie pasta
- Salt to taste
- 1/2 lb sugar snap peas, strings removed, halved diagonally
- 1/3 cup chopped yellow onion
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp finely chopped dill
- Freshly ground black pepper to taste
- 1 Tbsp finely chopped parsley
- 8 oz smoked trout fillet
Instructions
1
Cook the pasta in 3 quarts rapidly boiling, salted water, stirring occasionally, until al dente. Drain pasta, and run it under cool water. Set aside in a large bowl.
2
Fit a steamer basket into a pot with a lid. Bring a 1/2-inch depth of water to a boil. Put sugar snaps in the basket, cover, and steam them until they are bright green and just tender, about 2 minutes. Shock sugar snaps in cold water, drain and add to the
3
To the bowties, 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 halved sugar snaps. Add trout to the past
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May 2009
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