Salmon and Pea Tagliatelle

Ingredients

• 1 pound dried tagliatelle, or 1.5 pounds fresh
• 1 pound salmon fillet
• 1 tablespoon olive oil
• 1 cup vegetable stock
• 2 shallots, finely chopped
• 1/2 pound frozen or fresh peas
• 1/2 cup low-fat plain yogurt
• 3 tablespoons chopped fresh parsley

Directions

1. Set a pot of well-salted water over high heat and bring it to a boil. Add the pasta and cook it until al dente if you’re using dried tagliatelle, or just tender if it’s fresh.
2. While the pasta cooks, bring the stock to a boil in another skillet or small pot. Stir in the shallots and peas, then season with salt and black pepper to taste. Cook until the peas are tender, giving them a little more time if they’re fresh.
3. At the same time, warm a large skillet over medium-high heat. Pour in the olive oil, then add the salmon with the skin facing up. Cook until it is 3/4 of the way done, then turn it over and cook it through. The skin should come away easily; remove and discard it, then gently break the salmon into flakes.
4. Drain the pasta and put it back into its cooking pot. Add the yogurt, the pea mixture, and the chopped parsley, then toss until everything is evenly combined. Fold in the salmon pieces, divide among bowls, and serve right away.