Ingredients

3 cups elbow macaroni        

5 low-sodium bacon strips

475 g tub smooth ricotta

3 tbsp cream

1/4 tsp salt

1 cup grated parmesan

1/4 cup shredded fresh basil

Directions

Total: 25 min

1

Boil a large pot of water. Cook macaroni for 7 to 8 min. Meanwhile, cook bacon in a large non-stick frying pan over medium. Pat bacon dry with paper towel, then chop.

2

When pasta is done, reserve 1/4 cup of pasta water, then drain. Add ricotta, cream, salt and half of pasta water to pot and set over medium low. Stir until combined and warm, about 2 min.

3

Add pasta and stir to combine. Add more pasta water if you want a creamier texture. Stir in bacon and a generous grind of pepper. Serve topped with parmesan and basil.

Ingredients

2 ounces crusty bread, torn into pieces

 2 tablespoons freshly chopped dill

1/4 teaspoon salt

 4 (6-ounce) salmon fillets

Freshly ground black pepper

 1 tablespoon plus 2 teaspoons Dijon mustard, divided

Extra virgin olive oil, for drizzling

 3 ounces Greek yogurt

2 teaspoons lemon juice

 1/2 teaspoon lemon zest

2 tablespoons freshly chopped chervil

Directions

Prep: 20 min Total: 35 min

1

Preheat oven to 400 degrees F. In a food processor, pulse the bread to make coarse crumbs. In a large shallow bowl or plate, combine the breadcrumbs, dill and salt.

2

Season salmon with pepper. Spread 1/2 teaspoon Dijon mustard over the top of each fillet. Carefully dip the Dijon-coated side of each fillet into the breadcrumbs, pressing down gently to help them adhere.

3

Place salmon skin side down on a parchment-lined baking sheet. Drizzle the top of each fillet with a bit of olive oil, then bake 12  to 18 minutes, or until cooked to your desired doneness.

4

Meanwhile, in a small bowl, combine the remaining tablespoon of Dijon mustard with the yogurt, lemon juice, lemon zest and chervil. Serve salmon with sauce on the side for dipping.