Pasta With Smoked Salmon and Yogurt

By Rander9576

Ingredients

• Salt
• 3/4 pound casarecci, gemelli or gigli pasta
• 1 cup Greek yogurt (preferably Fage's Total)
• 1/2 pound smoked salmon, cut into bite-size pieces
• 1 clove garlic, smashed and chopped
• Zest and juice of 1 Meyer lemon
• 2 cups packed arugula
• 1 1/2 teaspoons chopped fresh dill
• Coarsely ground black pepper

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.

Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.