penne-with-smoked-trout-and-sugar-snap-peas-109638.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Pasta",
        "Quick & Easy",
        "Trout",
        "Summer",
        "Dill",
        "Sugar Snap Pea",
        "Gourmet"
    ],
    "title": "Penne with Smoked Trout and Sugar Snap Peas",
    "url": "http://www.epicurious.com/recipes/food/views/penne-with-smoked-trout-and-sugar-snap-peas-109638"
}