Step 1

Bring pasta water to boil.

Step 2

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.

Step 3

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.

Step 4

Place the drained pasta back into the pot.

Step 5

Scrape the artichoke sauce into the pot and stir. Add some or all of the pasta water to achieve a nice consistency.

Step 6

Stir in the salmon.