Pappardelle with Smoked Salmon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 0.5 teaspoon optional: dill dried
• 1 cup less-sodium chicken broth fat-free
• 0.5 pound pappardelle uncooked (wide ribbon pasta)
• 10 ounce peas green frozen thawed
• 0.5 cup plum tomatoes chopped
• 4 ounce salmon fillet smoked cut into small pieces
• 0.3 teaspoon salt 
• 2 cups oso sweet chopped

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain. Keep warm.
3. Melt butter in a large nonstick skillet over medium-high heat.
4. Add onion; saut 4 minutes or until tender.
5. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently.
6. Add tomato, peas, and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper.
7. Combine pasta and salmon mixture in a large bowl; toss gently.