Ingredients

• 2 cups sour cream
• 2 tsp. grated lemon peel
• 2 tsp. dill weed
• 4 cups pasta
• 1 tbsp. olive oil
• 1 lb salmon filet, cut into 1 in cubes
• 1 leek, sliced and rinsed
• 1 red bell pepper, chopped
• 2 cups sugar snap peas

Directions

1. Combine sour cream, lemon peel and dill weed and mix well; set aside.

2. Cook pasta according to package directions until al dente; drain.

3. Meanwhile, in large skillet, heat olive oil and add salmon. Cook and stir over medium high heat until salmon’s color lightens, about 4 minutes. Remove from skillet.

4. Add leeks and cook for 1 minute. Add bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.

5. Reduce heat to medium low and add cooked and drained pasta, salmon, and sour cream/lemon mixture. Stir gently to coat and heat through

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