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Pappardelle with salmon, yoghurt, tomato and dill
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulge in this unique low calorie pasta dish.
Ingredients:
  • 375g pappardelle or fettuccine
  • 200g natural yoghurt
  • 5.90 gm Dijon mustard
  • 3 vine-ripened tomatoes, seeds removed, diced
  • 125.00 ml roughly chopped dill sprigs
  • Juice of 1/2 a lemon (or to taste)
  • 210g can red salmon, drained, skin and bones discarded
Instructions:
  • Boil the pasta in a generous amount of salted water until perfectly cooked, then drain, saving 1/2 cup (125ml) of the cooking liquid.
  • In a large bowl, combine the yoghurt, mustard, tomato, dill, and lemon juice using a fork. Season with sea salt and freshly ground black pepper to taste, then flake the salmon on top.
  • Gently toss the pasta and reserved cooking liquid with the salmon mixture. Serve the pasta in bowls and sprinkle with freshly ground black pepper.

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