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Creamy Scottish Salmon and Dill Pasta

This is a perfect midweek supper that the kids will love– quick and easy to make with tasty and nutritious flaked Scottish salmon.  Any leftovers (if you’re lucky!) make an ideal packed lunch for the following day.

Method

1. Bring two litres of water to the boil.  Add the stock cubes and the pasta, and bring back to the boil.  Cool the pasta according to the pack instructions, adding the asparagus, broccoli and peas three minutes before the end and drain.

2. In a large bowl mix the salad cream, natural yogurt and chopped dill.  Stir in the drained pasta, asparagus, broccoli and peas into the mixture.

3. Fold in the hot smoked Scottish salmon and chopped tomatoes.  Season with salt and pepper and serve with a rocket salad.


Ingredients

  • 2 vegetable stock cubes
  • 400g farfalle pasta
  • 100g asparagus tips, cut into 2cm pieces
  • 100g tender stem broccoli, heads only
  • 100g frozen peas
  • 3tbsp salad cream
  • 100g low-fat natural yoghurt
  • 1 tbsp chopped dill
  • 150g hot smoked Scottish salmon, flaked
  • 100g cherry tomatoes, halved

To serve

  • Rocket salad