Penne with smoked salmon and sugar snap peas

Penne with smoked salmon and sugar snap peas is a refined and delicious dish that combines the strong flavor of salmon with the freshness of sugar snap peas, also known as flat beans or mangetout peas.

Ingredients

• 320 g of penne rigate
• 200 g of smoked salmon
• 150 g of sugar snap peas
• 1 shallot
• 200 ml of cream
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• A pinch of chopped chives (optional)

Preparation

1. First, clean the sugar snap peas by removing the ends and the strings on the sides, then cut them into pieces of about 2-3 cm; this step is crucial to ensure even cooking.
2. Next, bring a pot of generously salted water to a boil and cook the pasta according to the package instructions.
3. Meanwhile, heat a little oil in a large pan and gently fry the chopped shallot until it becomes translucent.
4. Add the sugar snap peas to the pan and sauté for a few minutes, then incorporate the smoked salmon cut into strips.
5. After a few minutes, pour the cream into the pan with the salmon and sugar snap peas, cook on low heat to let the ingredients blend well, and season with salt and pepper to your taste.
6. Once cooked, drain the pasta while reserving some of the cooking water and add it to the pan with the sauce. If necessary, add cooking water to make the sauce creamier.
7. Stir the penne well to flavor in the sauce for a few minutes over high heat.
8. Serve hot, garnishing the dishes with chopped chives for a touch of color and freshness, if desired.

Curiosity

Smoked salmon is often used in Italian cuisine to enrich creamy first courses, representing an excellent compromise between traditional Italian culinary tradition and the use of ingredients from other international cuisines. This dish can be considered a cross between the flavors of Northern Europe and pasta, a pillar of Italian cooking.