Seafood Pasta

Serves 6

12 ounces bow-tie pasta
1 bunch scallions, including green parts, sliced diagonally
1 small bunch dill, coarse stems removed, chopped
6 ounces snow peas, strings removed and blanched
1/2 pound smoked salmon or trout, cut into bite-size pieces
1 pound medium shrimp, peeled, deveined and cooked
2 cups frozen petite peas, defrosted
Lime Dill Vinaigrette (see recipe below)


Cook pasta in plenty of boiling salted water until al dente Drain and rinse with cold water. Mix pasta, scallions, dill, snow peas, salmon, shrimp and peas. Gently toss with Lime Dill Vinaigrette. Serve at room temperature.