Recipe courtesy of Michele Urvater

Smoked Salmon, Sugar Snap Peas and Pasta

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
Save Recipe

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

  1. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Smoked Salmon Dip

Straw and Hay Pasta with Cream and Smoked Salmon

Smoked Salmon Toasts

Smoked Salmon "Carrots"

Blini with Smoked Salmon

Smokey the Salmon (Smoked Salmon Scramble)

Big Sur Smoked Smoked Salmon

Asparagus and Smoked Salmon Bundles