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Vaalia Pappardelle with Smoked Salmon, Yoghurt and Tomato - NEW!

Vaalia Pappardelle with Smoked Salmon, Yoghurt and Tomato - NEW!
Description
Serves: 4

A beautifully rich, but healthy main meal, full of iron and calcium!

Variations:
Add capers at step 2 for added bite (2 tablespoons drained and chopped)


Handy Hints:
If you have any leftovers, this deliciously ‘fresh’ pasta dish, is perfect for lunch the next day and doesn’t even require reheating!

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Ingredients

  • 375g pappardelle or fettuccine
  • 1 cup Vaalia Low Fat Natural yoghurt   
  • 125g mixed baby spinach and rocket leaves
  • 200g smoked salmon
  • ½ cup roughly chopped dill sprigs
  • 1 tsp Dijon or wholegrain mustard
  • 3 diced vine-ripened tomatoes   
  • Juice of ½ lemon (or to taste)
  • Freshly ground black pepper to taste

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Directions

  1. Cook the pasta in a large saucepan of boiling salted water until al dente, then drain, reserving  1/2 cup (125ml) of cooking liquid
  2. Meanwhile, place the Vaalia yoghurt, mustard, tomatoes, dill and lemon juice into a large bowl and mix. Season to taste with freshly ground pepper.
  3. Flake the smoked salmon over the top of the mixture.
  4. Add the cooked pasta and reserved cooking liquid to the salmon mixture along with the baby spinach and rocket leaves and toss gently to combine.