Penne with Smoked Trout and Sugar Snap Peas

• 1 lb penne rigate
• 3/4 lb sugar snap peas, trimmed and halved diagonally
• 2/3 cup heavy cream
• 1 (1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
• 1 tablespoon finely grated fresh lemon zest
• 1/4 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Cook pasta in a large pot of 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more.
2. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.
3. Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

penne rigate, sugar snap peas, heavy cream, trout, lemon zest, dill, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/penne-with-smoked-trout-and-sugar-snap-peas-109638 (may not work)