Smoked Salmon Pasta
450g/1lb penne or pasta tubed
1 tbsp olive oil
1 shallot, finely diced
250g/9oz/1 cup thick Greek yogurt
225g/8oz smoked salmon, diced
4 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
salt and ground black pepper
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions, then drain, reserving a couple of tablespoons of the cooking water.
2 Meanwhile, heat the oil in a large pan. Add the shallot and cook over a low heat for 5 minutes until golden. Gently stir in the yogurt, smoked salmon and herbs.
3 Cook very gently for 1–2 minutes until warmed through. Be careful not to let the sauce boil.
4 Toss the pasta in the sauce, season with salt and pepper and serve immediately.