Recipe: Pasta with Smoked Salmon and Sugar Snap Peas (serves 2)

PASTA WITH SMOKED SALMON AND SUGAR SNAP PEAS

"Smoked salmon is so much more than a simple hors d'oeuvre. It makes a snazzy addition to any number of quick dishes that can be served at any occasion. Drape it atop a plate of scrambled eggs for brunch. Stack it on a tortilla spread with cream cheese, capers and red onions for a snack. Or toss it with pasta and cream sauce for dinner, as below."

8 ounces sugar snap peas, ends trimmed
4 ounces fettuccine (may substitute similarly shaped pasta)
1 tablespoon unsalted butter
1 shallot, finely chopped
1/2 cup heavy (whipping) cream
2 tablespoons chopped fresh dill
1 tablespoon coarse-grain mustard
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste
4 ounces smoked salmon, cut into 1/2-inch-wide strips

Bring a large pot of salted water to a boil. Have a bowl of ice water ready.

Add the peas to the water and cook until bright green, about 1 minute. Using a slotted spoon, transfer the peas to the ice water.

Add the pasta to the boiling water and cook according to package directions.

Meanwhile, drain the peas and cut them diagonally into 1-inch pieces. Set aside.

In a large nonstick skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 3 minutes.

Add the cream, dill and mustard and cook, stirring constantly, until warm, about 3 minutes.

Add the lemon juice and season with salt and pepper to taste. Cover and remove from the heat.

Drain the pasta, reserving 1/4 cup of the cooking liquid.

In a large bowl, gently toss the pasta with the salmon, reserved peas and cream mixture. If necessary, add the reserved cooking liquid. Serve immediately.

Servings: 2
Source: Gourmet Every Day: Over 200 Quick and Easy Recipes for Dinner by the editors of Gourmet Magazine