Active time: 30 min Start to finish: 40 min

　　

Ingredients

Makes 4 main-course servings

　　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

　　

Step 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. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.

　　

Step 2

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.