Salmon, Dill and Semi Dried Tomato Pasta (Serves 4)

400g dried pasta

1 1/2 tablespoon cornflour

375ml Carnation Light & Creamy Evaporated Milk

1 lemon, rind grated

410g can red salmon, drained, flaked

2/3 cup Semi Dried Tomatoes, chopped

2 tablespoon dill, chopped

lemon wedges to serve

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.  Drain pasta.  Set aside.

2. Blend cornflour with 2 tablespoon Evaporated Milk to a smooth paste.  Add remaining milk, and salt and pepper.

3. Place saucepan on stovetop over medium heat.  Add milk mixture.  Cook, stirring, for 2 minutes or until sauce just comes to the boil.  Add pasta, lemon rind, salmon, tomatoes and dill.  Toss over low heat until well combined.  Season with pepper.  Serve with lemon wedges.

Last modified: 27/02/05