- 8 ounces farfalle (pasta bows)
- 2/3 cup shelled fresh or frozen peas
- 5 ounces watercress
- 1 clove garlic
- 4 sprigs parsley
- 2 sprigs fresh tarragon
- 5 scallions, chopped
- 4 tablespoons plain low-fat yogurt
- 2 tablespoons mayonnaise
- 1/2 red onion, chopped
- 2 tablespoons capers, rinsed
- 1/4 cucumber, diced
- 1 tablespoon sunflower oil
- 1 tablespoon white-wine vinegar, or to taste
- 4 1/2 ounces smoked salmon, cut into thin strips
- Salt and fresh-ground pepper
- Cook the pasta in boiling water until al dente, 10 to 12 minutes, or according to the package directions, adding the peas 2 to 3 minutes before the end of the cooking time. Drain and rinse well with cold water, then drain again.
- While the pasta and peas are cooking, put a third of the watercress in a food processor or blender and process until finely chopped. Add the peeled garlic clove, parsley, tarragon, and half of the scallions, and process to a fine puree. Add the yogurt and mayonnaise, and process briefly to combine. Stir in the remaining scallions, and season with salt and pepper to taste.
- Add the dressing to the cooked pasta and peas, and mix well together. Divide between 4 plates. Toss the remaining watercress with the red onion, capers, cucumber, oil, and vinegar, then spoon over the pasta salad. Arrange the pieces of smoked salmon on top and serve.