Smoked Salmon, Sugar Snap Peas & Pasta

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
2 servings

Ingredients
  • 3 cups sugar snap peas, ends snapped off
  • 8 ounces fusilli (corkscrew pasta)
  • 1 green onion, cut on bias, in quill like shapes
  • 1/2 cup of a mustard vinaigrette
  • 1/2 pound smoked salmon cut into thin julienne
  • 1/2 cup, packed fresh parsley leaves, minced
  • Salt and pepper
Directions
  • Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.


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