Ingredients
• 300g dried shell pasta
• 2 teaspoons olive oil
• 4 green onions, thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons finely grated lemon rind
• 2 cups pure cream
• 415g can red salmon, drained, skin and bones removed, flaked
• 1 tablespoon chopped fresh dill
• 1 cup fresh breadcrumbs
• 3/4 cup grated tasty cheese
• Dill sprigs and crusty bread, to serve
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.
Step 2
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
Step 3
Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until fragrant. Add lemon rind, cream and salmon. Toss to combine. Reduce heat to low. Cook, stirring, for 3 minutes or until heated through. Add dill.
Step 4
Add mixture to pasta. Toss to combine. Transfer to prepared dish. Top with breadcrumbs and cheese. Bake for 25 minutes or until golden. Top with dill. Serve with bread.
