Shell Noodles with a Creamy Sun-dried Tomato and Salmon Sauce

Method:

Cook the pasta shells in unsalted water for 8 minutes.

Drain but reserve ¼ cup of the cooking water.

Toss pasta with all the oil and juice from the salmon.

Season with Lemon & Black Pepper Seasoning.

Flake the salmon.

Add the flaked salmon and Sun-dried Tomato Pasta Sauce to the pasta shells, use the reserved pasta water to shake out the jar and add it to the dish.

Toss to mix.

Reheat briefly.

Dish up and garnish with the fresh herbs.

Pass some grated pecorino at the table and serve with a lovely big tossed salad dressed with our Reduced Oil Greek Dressing.

Variation

Use tuna in place of salmon.

Use Creamy Cheese Pasta Sauce in place of Sun-dried Tomato and Parmesan.