Best Penne With Smoked Trout And Sugar Snap Peas Recipes

Sugar Snap Peas and Pasta image

Yield Makes 4 main-course servings

Number Of Ingredients 5

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

Penne with Sugar Snap Peas and Arugula Pesto image

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

Steps:

To prepare the penne:
In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
To make the pesto:
In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

Penne with Smoked Trout and Sugar Snap Peas image

Yield Makes 4 main-course servings

Number Of Ingredients 8

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

Steps:

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.
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.