Salmon and Pea Tagliatelle

• 1 12 lbs fresh tagliatelle pasta noodles or 1 lb dried tagliatelle pasta noodles
• 1 lb salmon fillet
• 1 tablespoon olive oil
• 1 cup vegetable stock
• 2 shallots, finely chopped
• 12 lb frozen peas or 12 lb fresh peas
• 12 cup low-fat plain yogurt
• 3 tablespoons chopped fresh parsley

1. Bring a pot of salted water to a boil.
2. Cook the pasta - the fresh should be cooked tender, the dried should be cooked al dente.
3. In a small pot, bring the stock to a boil.
4. Add the shallots and peas and season with salt and pepper.
5. Cook until peas are tender.
6. In a skillet, heat oil until it shimmers.
7. Place salmon in pan skin-side up and cook until cooked 3/4 through.
8. Flip skin-side down and finish cooking.
9. Flake salmon gently, discarding skin.
10. Drain pasta and return to cooking pot.
11. Add yogurt, pea mixture and parsley.
12. Toss well to combine, then stir in flaked salmon.
13. Serve hot.

pasta noodles, salmon fillet, olive oil, vegetable stock, shallots, frozen peas, lowfat plain yogurt, parsley

Taken from www.food.com/recipe/salmon-and-pea-tagliatelle-370802 (may not work)