Creamy Lochlander Salmon and Dill Pasta
Ingredients
- 2/3 cup Hot Smoked Lochlander Salmon, flaked
- 2 vegtable stock cubes
- 400g farfalle pasta
- 3/4 cup asparagus tips, cut into 1 inch pieces
- 100g tender stem broccoli, heads only
- 100g frozen peas
- 3 tbsp salad cream
- 100g low fat natural yogurt
- 1 tbsp chopped dill
- 100g cherry tomatoes, halved
Method
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Step 1 / 3
Bring two litres of water to the boil, add the stock cubes and the pasta, and bring back to the boil. Cook the pasta according to the pack instructions, adding the asparagus, broccoli and peas 3 minutes before the end and drain.
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Step 2 / 3
In a large bowl mix the salad cream, natural yogurt and chopped dill. Stir in the drained pasta, asparagus, broccoli and peas into the mixture.
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Step 3 / 3
Fold in the Hot Smoked Lochlander Salmon and chopped tomatoes. Season with salt and pepper and serve with a rocket salad.
