Pasta with Smoked Salmon & Sugar Snaps

This is my favorite recipe from my DC friend Cecelia, which she got from the Food Network. Like all great pasta, it's a simple combination of perfect partners—in this case, rich smoked salmon and spring's sugar snap peas. It tastes fresh and healthy, and it is!

Serves 2

- 3 cups sugar snap peas, ends snapped off
- 8 ounces fusilli (corkscrew pasta)
- 1 green onion, cut on bias, in quill-like shapes
- 1/2 cup of a mustard vinaigrette
- 1/2 pound smoked salmon cut into thin julienne
- 1/2 cup, packed fresh parsley leaves, minced
- Salt and pepper

Bring a large pot of salted water to a boil. While this is coming to a boil, prepare the remaining ingredients.

When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside.

Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain thoroughly. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon, and parsley. Season well to taste with salt and freshly ground black pepper.

This recipe comes from The Food Network.