Lemon & Ricotta Pasta with Salmon, Green Peas & Dill

Lemon & Ricotta Pasta with Salmon, Green Peas & Dill

This is comfort food at it's finest - self-care in a bowl. 

Now I know that pasta dishes like these can strike fear in the hearts of carb-conscious folk. But there ARE ways to enjoy delicious, comforting pasta meals like this without sending your blood sugar and insulin levels sky high! In fact I posted an article this week with My Top 8 Tips to Make Your Pasta Dish Healthier! So go check it outI 

When making this recipe, I followed Tip number 4 and used a lower-GI pasta - San Remo Pulse Pasta. I also followed tips number 1, 2, 6 and 7! Each little tweak boosts the nutrition profile of your pasta meal, so check out my article HERE and give them a try while you are making this recipe!

Ingredients

1 250g pack of pasta spirals, cooked according to the directions on the pack, until "al dente"
2 skinless fillets of salmon
1 yellow onion, peeled and diced
1 - 2 cloves garlic, crushed (according to taste)
250 - 300g low fat ricotta cheese
300g frozen baby peas
Juice of 2 lemons
1 - 2 teaspoons of lemon zest
1 generous handful dill, finely chopped
Salt and pepper to taste

Method

Check out my prep pics below!

Cook pasta spirals according to the directions on the pack, until al dente. 

While pasta is cooking:

Place salmon fillets, onion and garlic in a frying pan.
Place frozen peas in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
Mix together ricotta, lemon juice, zest, salt and pepper. For a creamy consistency, use a stick blender or bullet blender.

When pasta is cooked, drain and place in a large bowl with lemon-ricotta mix, most of the peas, cooked onion and garlic. Toss together to combine and place in a serving bowl.
When salmon is cooked, use a fork to flake it and arrange it over the pasta.
Garnish with dill and the remaining peas.

Serve and enjoy!