Seafood & Saffron Pasta

Seafood & Saffron Pasta

Serves 4

Core 2½ pts per recipe

Generous pinch of saffron threads

250ml dry white wine (2½ pts)

250g dried pasta shapes

frylight

6 spring onions, sliced

1 stick celery, chopped

680g cooked peeled prawns

3 x 150g pots Total 0% greek yogurt

2 tsp Dijon mustard

small bunch fresh dill, chopped

Soak saffron in 1tbsp of the wine, whilst the rest of the ingredients are prepared.  Cook pasta according to pack instructions.  Meanwhile, in a large saucepan, cook spring onions and celery in frylight for about 1 minute, ensuring they don't burn.  Add wine to the pan and boil over a high heat until reduced by two-thirds.  Stir in yogurt, mustard, saffron and dill.

Drain pasta and serve into warm dishes.  Add seafood to the mixture in the pan, heat through and pour over pasta.  Serve imemdiately.

Idea:  subsitute prawns with smoked salmon