Penne pasta with smoked salmon and sugar snap peas in a creamy dill sauce! Really quick to put together, delicious and satisfying!
• 10 oz of penne pasta
• 8 oz of sugar snap peas or green peas, fresh or frozen
• 4 Tbs of sour cream
• 1/4 cup of fresh dill, chopped
• 4 scallions, white and pale green parts
• 1 tsp of lemon zest
• 1 Tbs of lemon juice
• 3/4 cup of chicken broth
• 2 Tbs of butter, room temperature
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/2 tsp of garlic powder
• 4 oz of smoked salmon, cut into small pieces
Cook the pasta according to directions in a large pot of salted water. Add in the sugar snap peas during the last 2 minutes of cooking time. Drain, reserving a little of the cooking water.
In a large bowl, mix together the sour cream, dill, scallions, lemon juice, lemon zest, chicken broth, butter, salt, pepper and garlic powder.
Add to the hot pasta and the sugar snaps and stir to combine.
Add the smoked salmon and stir again. Add a little cooking liquid if needed to loosen up the sauce. All done! Serve with crusty french bread. Bon Appetit!