Pasta with smoked salmon
Preparation time: 5 minutes
Cooking time: 10 minutes
300g (10oz) penne pasta
finely grated zest and juice 1 lemon
1 tbsp cream horseradish sauce
150g (5floz) low-fat Greek style yoghurt
salt and freshly ground black pepper
100g (4oz) pack watercress, roughly chopped
100g (4oz) smoked salmon, finely chopped
1 Cook the pasta in a large pan of boiling salted water until it is just tender – about 10 minutes. Drain the pasta in a colander and return it to the pan.
2 Add the lemon zest and juice, horseradish, yoghurt and plenty of ground black pepper, then stir to coat the pasta. Add the salmon and watercress and gently stir to mix. Divide between four plates with more watercress on the side if preferred.
Recipe and image courtesy of www.watercress.co.uk