Fusilli, salmon, yogurt and parsley pesto

Pasta, vodka, salmon and cream: this is the 1980s classic which inspired this recipe which reworks it in a contemporary, light and lively version. It is the yogurt which makes the dish creamy, but it is less rich than cream and its acidity makes for a final overall effect which is livelier and less static than its dated predecessor. The pink of the salmon trout and the green of the parsley make for a yesteryear feel. 
Fusilli’s spiral effect is perfect with this creamy sauce, as the trout and parsley get caught up in it.  An interplay of consistencies between the pasta and the ingredients brings out the fusilli, which can be eaten more than one at a time.