1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Reserve 2 cups cooking liquid, then drain pasta and set aside.

2. Melt 2 tablespoons butter in a large high-sided skillet or Dutch oven over medium heat. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes.

3. Add Neufchatel, reserved cooking liquid, and remaining 2 tablespoons butter and whisk until mostly smooth. Bring to a boil and cook, whisking frequently, until sauce is thickened, about 5 minutes.

4. Stir in spinach and cook until wilted, about 1 minute, then stir in pasta until evenly coated. Fold in salmon and dill, then season with salt and pepper to taste.

Hannaford fresh Magazine, May-June 2022