|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|
|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|
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