Pasta Shells With Salmon And Lemon Dill Sauce Recipe
Ingredients
| Cream cheese package | 2 | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1 Tablespoon, grated | |
| Pepper | 1/4 Teaspoon | |
| 1/3 cup chopped fresh dill or 2 teaspoons dried | ||
| 2 cups small pasta shells | ||
| Frozen peas package | 1 | |
| Salmon | 2 Can (10oz), drained | |
Directions
1 Bring a large pot of water to aboil.
2 Meanwhile, in a food processor blend the cream cheese, yogurt, lemon juice, lemon zest (if using) and pepper until smooth. Stir in the dill.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Place the frozen peas in a colander and when the pasta is done, pour the pasta and boiling water over the peas.
5 Transfer the pasta and peas to a serving bowl. Add the salmon and lemon-dill sauce and toss gently.
2 Meanwhile, in a food processor blend the cream cheese, yogurt, lemon juice, lemon zest (if using) and pepper until smooth. Stir in the dill.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Place the frozen peas in a colander and when the pasta is done, pour the pasta and boiling water over the peas.
5 Transfer the pasta and peas to a serving bowl. Add the salmon and lemon-dill sauce and toss gently.
Chef
