Smoked Salmon, Sugar Snap Peas and Pasta

Name: Smoked Salmon, Sugar Snap Peas and Pasta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
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

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Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 servings

Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 servings

Ingredients

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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.