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How to make Pappardelle with salmon, yoghurt, tomato and dill

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

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

Method

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