4 ounces of penne dried pasta
2 ounces smoked salmon slices
2 tablespoons low fat or fat free
1 tablespoons capers, drained
1 tablespoons fresh, chopped tarragon
6 sprigs of fresh tarragon
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 teaspoons salt and freshly ground
pepper to taste
Bring a pot of water with 2 teaspoons salt to boil over high heat. Add the pasta and cook for 15 to 20 minutes or until tender but still firm to the bite. Turn off the heat, reserve ¼ cup of pasta water, then drain the pasta. Return the pasta to the pot. Drizzle the olive oil over the pasta and stir lightly to prevent the pasta from sticking together. Set aside.
In a small saucepan, melt the butter over low heat. Add the cream cheese and the pasta water andmelt. Stir in the capers and chopped tarragon and a pinch of salt and pepper. Pour the mixture over the pasta and gently mix until the pasta is coated.
On a cutting board, cut the salmons slices in half. Fold the salmon pieces into the pasta mixture. Serve hot or cold on a platter or in individual pasta bowls. Sprinkle with tarragon leaves.