Recipe courtesy of Michele Urvater
Smoked Salmon, Sugar Snap Peas & Pasta
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 907
- Total Fat
- 38
- Saturated Fat
- 7
- Carbohydrates
- 100
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 40
- Cholesterol
- 26
- Sodium
- 1069
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.