Pasta with Salmon, Peas, Mint, and Feta

Recipe

Peas and fresh mint are a summertime classic. Add grilled salmon and a sprinkling of feta cheese and you have the makings for this heavenly pasta dish. We used whole-wheat chiocciole, which looks like a seashell, but you can use any shaped...More

Ingredients

• 1 spray(s) cooking spray
  to coat pan
• 1 pounds fish, salmon fillet
  (about 1" thick), skin removed
• salt
  to lightly salt water
• 8 ounce(s) pasta, whole-wheat, shells or twists

• 1 cup(s) peas, baby
  fresh or frozen
• 2 ounce(s) cheese, feta, reduced-fat
  crumbled (1/3 cup)
• 1/4 cup(s) mint, fresh
  chopped, plus mint leaves for garnish
• 2 tablespoon lemon juice, fresh

Instructions

• 1 Heat the broiler. Cover a broiler pan with foil and lightly coat with cooking spray. Place salmon on the broiler pan and broil until fish is opaque and cooked through, about 10 minutes. Remove salmon from the broiler and transfer to a large bowl.
  
• 2 When cool enough to handle, cut into bite-size pieces. While salmon is cooking, bring a large saucepan of lightly salted water to a boil.
  
• 3 Cook pasta according to package directions until al dente, adding peas during the last 2 minutes of cooking. Reserving 1⁄4 cup of the pasta cooking water, drain pasta and peas and transfer to the bowl with salmon.
  
• 4 In a medium bowl, whisk together feta, mint, lemon juice, salt, and reserved 1⁄4 cup pasta cooking water to make a sauce. Pour sauce over pasta and salmon and toss gently to coat. Serve warm. 
  
Each serving is a generous 1 1/2 cups.

Source: The South Beach Diet Taste of Summer Cookbook