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1/2 450-g pkg penne or rotini pasta
213-g can salmon
1 cup frozen peas
435-mL jar alfredo sauce, about 1 3/4 cups
1 tbsp Dijon mustard
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, drain salmon. Discard skin and bones. Break salmon into large chunks. Measure out peas and add to pasta water for last minute of cooking. Drain pasta and peas. Add sauce and Dijon to empty pasta pan, then place over medium heat. Stir until blended. Add drained pasta and peas. Stir until evenly coated and sauce is heated all the way through, about 2 minutes. Gently stir in salmon.
Calories 497, Protein 20.8g, Carbohydrates 51.9g, Fat 22.1g, Fibre 3.8g, Sodium 1286mg.