Pasta Shells With Salmon And Lemon Dill Sauce
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Plain yogurt||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1 Tablespoon|
|Chopped fresh dill/2 teaspoon dried||1⁄3 Cup (5.33 tbs)|
|Pasta shells||2 Cup (32 tbs) (Small One)|
|Frozen peas||10 Ounce (1 Package)|
|Canned salmon||15 Ounce, drained (2 Cans, 7 1/2 Ounce Each)|
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.