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Pasta Shells With Salmon And Lemon Dill Sauce

Magical.Palate's picture
  Cream cheese 6 Ounce (2 Packages, 3 Ounce Each)
  Plain yogurt 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Grated lemon zest 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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