- 1 pound bowtie pasta
- 1/2 pound sugar snap peas, strings removed, halved diagonally
- 1/3 cup finely chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh dill
- Ground black pepper to taste
- 1 tablespoon finely chopped fresh flat-leaf parsley, divided
- 1 (8-ounce) smoked trout fillet
Fit a steamer basket into a pot with a lid. Bring a 1/2-inch depth of water to a boil. Put peas in the basket, cover, and steam them until they are bright green and just tender, about 2 minutes. Shock peas in cold water, drain and add to the pasta.
To the pasta, add the onion, olive oil, lemon juice, dill, black pepper, and most of the parsley, reserving some for garnish. Toss ingredients to combine. With a fork, break the trout into pieces the size of the peas. Add trout to the pasta and stir a few times to distribute the pieces. Sprinkle with remaining parsley and serve.
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