6cups/6 oz. roughly chopped watercresstough stems removed
2Tbsp.extra virgin olive oil
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
Bring 2” of salted water to a boil in a small saucepan. Place the salmon in the water. Turn off the heat and let sit for 10 minutes or until cooked through. Remove from water and break into bite-sized chunks.
Place the leeks in a saucepan, cover with water, and season with salt. Simmer until the leeks are soft (about 5 minutes). Drain liquid, reserving the leeks in the saucepan.
Add the watercress, salmon, zest, olive oil, shells, and dill. Heat over medium heat until warmed through. Season to taste with salt and pepper and serve.
Simply substitute gluten-free pasta shells to make this meal completely gluten-free.