A lemony herb sauce with a kick of Dijon mustard gives fresh flavour to fast pasta.
Ingredients
- 320g dried farfalle pasta
- 1/2 cup chopped fresh dill
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 3 teaspoons Dijon mustard
- 2 teaspoons finely grated lemon rind
- 150g hot-smoked salmon fillet, skin removed, flaked
Method
- Step 1Cook pasta in a saucepan of salted boiling water according to packet instructions until al dente. Drain and return to pan.
- Step 2Meanwhile, combine dill, parsley, oil, lemon juice, mustard and lemon rind in a jug.
- Step 3Pour dill mixture over pasta and toss to combine. Season to taste with salt and pepper. Add salmon and toss to combine. Divide among serving bowls.
- Low kilojoule
- Low sugar
Nutrition
1789 kj
Energy
12g
Fat Total
2g
Saturated Fat
3g
Fibre
19g
Protein
32mg
Cholesterol
537.52mg
Sodium
2g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sonja Bernyk
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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