Creamy Farfalle with Salmon and Peas

Ingredients for Creamy Farfalle with Salmon and Peas

• Vegetable oil cooking spray

• 450g salmon fillet, skin removed

• 3/4 teaspoons salt, divided

• 1/4 teaspoons black pepper, divided

• 170g farfalle pasta

• 350ml frozen peas

• 350ml 1 percent milk,divided

• 3 tablespoons plain flour

• 90g Neufchaåtel

• 2 tablespoons chopped fresh dill, divided

• 1 tablespoon fresh lemon juice

• 1 teaspoon grated lemon zest

Heat grill to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoons salt and 1/8 teaspoons pepper. Grill until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 60ml milk and flour in a small saucepan until smooth; whisk in remaining 300ml milk, remaining 1/4 teaspoons salt and remaining 1/8 teaspoons pepper. Cook over medium heat, whisking, until as thick as double cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tablespoon dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.