1container(12 ounces) prepared spinach artichoke dip (I used one from Fresh & Easy)
1cupplain non-fat Greek yogurt
8ouncesfrozen peas, defrosted
6ouncessmoked salmon, broken into small pieces
Bring pasta water to boil.
While you are waiting for the pasta water to boil, make your sauce: In a blender or food processor, blend the spinach artichoke dip, greek yogurt and half the peas until creamy and set it aside.
When the pasta water is boiling, add a handful of salt and then the pasta. Cook according to the package instructions until al dente. About 1 minute before the pasta is ready, add the remaining half of defrosted peas. Before draining, scoop out a cup of the pasta water and set it aside.
Place the drained pasta back into the pot.
Scrape the artichoke sauce into the pot and stir. Add some or all of the pasta water to achieve a nice consistency.