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Pappardelle with salmon, yoghurt, tomato and dill

Name: Pappardelle with salmon, yoghurt, tomato and dill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375g pappardelle or fettuccine; 200g natural yoghurt; 1 teaspoon Dijon mustard; 3 vine-ripened tomatoes, seeds removed, diced; 1/2 cup roughly chopped dill sprigs; Juice of 1/2 a lemon (or to taste); 210g can red salmon, drained, skin and bones discarded

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Pappardelle with salmon, yoghurt, tomato and dill

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Twiddle your fork around this low calorie pasta dish with a difference.

375g pappardelle or fettuccine
200g natural yoghurt
1 teaspoon Dijon mustard
3 vine-ripened tomatoes, seeds removed, diced
1/2 cup roughly chopped dill sprigs
Juice of 1/2 a lemon (or to taste)
210g can red salmon, drained, skin and bones discarded

Method

1.

Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving 1/2 cup (125ml) cooking liquid.
2.

Meanwhile, place the yoghurt, mustard, tomato, dill and lemon juice in a large bowl and mix using a fork. Season to taste with sea salt and freshly ground black pepper. Flake the salmon over the top.
3.

Add the pasta and reserved cooking liquid to the salmon mixture and toss gently to combine. Divide pasta among bowls and season with freshly ground black pepper.