Smoked Salmon, Sugar Snap Peas & Pasta

• 4 cups sugar snap peas, ends snapped off   
• 16 oz. fusilli pasta 
• 2 green onions, cut on bias, in quill like shapes 
• 1 cup of mustard vinaigrette 
• 1 pound smoked salmon cut into thin julienne 
• 2/3 cup packed fresh parsley leaves
• 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 and refresh under cold water.  Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley.  Season well with salt and pepper.