Ingredients
| Quantity | Ingredients |
|---|---|
| 5 cups | farfalle pasta |
| 1 tsp | extra virgin olive oil |
| 2 | green onions, chopped |
| 2 cloves | garlic, minced |
| 1 2/3 cups | milk, skim or 1% MF |
| 2 tbsp | cornstarch |
| 1 cup | frozen peas |
| 1/2 cup | light cream cheese, cubed |
| 2 tbsp | chopped fresh parsley |
| 2 tbsp | freshly squeezed lemon juice |
| 1 tbsp | Dijon mustard |
| 1 tsp | dried dillweed (to 2 tsp. fresh) |
| 1/4 tsp | salt and pepper |
| 1 can (7.5 oz) | salmon, drained, broken into chunks |
Directions
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return pasta to pot.
Meanwhile, in saucepan, heat oil over medium heat; cook onions and garlic until softened, about 2 minutes. Add milk; heat until steaming. Whisk cornstarch with 2 tbsp (25 mL) water; stir into milk mixture and cook, stirring, until thickened, 2 to 3 minutes.
Add peas, cheese, parsley, lemon juice, mustard, dillweed, salt and pepper; stir until cheese is melted. Add to pasta and toss to coat, adding reserved cooking liquid if desired. Gently stir in salmon.
Nutrition information per serving: Calories 646, protein 29 g, total fat 13 g (sat fat 6g), carb 100 g, fibre 7 g, cholesterol 37 mg, sodium 790 mg
Source: www.canadianliving.com