Salmon Pasta with Tomatoes and Dill

Submitted by: Richard, FL
Source: Desperation Dinners
 

Start to finish: 15 minutes

Ingredients:

8 ounces short pasta, such as shells
1/2 cup frozen green peas
5 medium-size plum tomatoes (for about 1 2/3 cup chopped)
1 cup whole, low-fat or skim milk
1 can (10 3/4 ounces) condensed cream of celery soup
1 tablespoon butter
1/2 cup grated or shredded Parmesan cheese
2 teaspoons dried onion flakes
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon dried dill
1 foil pouch (7.1 ounces) premium skinless & boneless pink salmon, or 2 cans (6 ounces each), drained
Salt and black pepper to taste

Directions:

1. Bring 2 1/2 quarts of lightly salted water to a boil in a 4 1/2-quart or larger pot.  When the water reaches a rapid boil, add the pasta, and cook just until tender, according to the package directions.

2. Meanwhile, place the peas in a colander, and run warm tap water over them for 30 seconds to begin defrosting. Set aside to drain well. Core the tomatoes, and cut them into bite-size pieces. Set aside.

3. In a saucepan over low heat, combine the milk and celery soup, and whisk until most of the lumps disappear. Cut the butter into 3 pieces, and add them to the pan. Add the Parmesan cheese, onion flakes, garlic powder, Worcestershire sauce, Tabasco sauce,
and dill. Raise the heat to medium-high. Bring the mixture just to boiling, and stir until the butter and cheese melt.

4. Reduce the heat to low. Add the salmon (drained well if using canned), peas, and tomatoes. Flake the chunks of salmon with a wooden spoon. Season with salt and pepper to taste. Remove the sauce from the heat. Drain the pasta, and place some on each serving plate. Top with sauce, and serve.