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Before you jump to Smoked Salmon and Watercress Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One way to deal with this to begin seeing some results is to realize that you do not need to alter everything at once or that you need to altogether eliminate certain foods from your diet. It’s not a bad idea if you want to make big changes, but the most important thing is to step by step switch to making healthier eating choices. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate before.
Evidently, it’s not at all hard to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to smoked salmon and watercress pasta recipe. To cook smoked salmon and watercress pasta you need 9 ingredients and 2 steps. Here is how you do that.
The ingredients needed to cook Smoked Salmon and Watercress Pasta:
- Prepare 1 fusilli pasta
- Use 1 Grated lemon zest of 1 lemon
- Take 1 juice of half a lemon
- Use 150 grams Greek yoghurt
- Provide 1 tbsp cream horseradish sauce
- You need 1 handful per person of watercress roughly chopped
- Use 1 approx 100 gram smoked salmon
- Provide 1 dash evoo
- You need 1 halved cherry tomatos
Instructions to make Smoked Salmon and Watercress Pasta:
- Cook pasta in salted water and drain. Return pasta to the pan.
- Add the lemon zest, lemon juice, evoo to the pan of pasta and mix. Add the tomatos and mix. Add the greek yoghurt and horseradish sauce and mix well. Stir in the watercress and smoked salmon. Serve!
We've used linguine but spaghetti would work just as well. Method This is a really good pasta dish, great for all the family, and it makes a little bit of smoked salmon go a long way. Use rocket instead of watercress if you can't get hold of it. Method Place the salmon fillets in a pan and cover with cold water. Use a slotted spoon to lift the cooked fillets from the pan.
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