Pasta with Salmon & Peas
Makes enough for 2 adults + 2 children
Whole wheat pasta tossed with a creamy salmon and pea sauce, finished with fresh chives.
| prepBring a pan of water to the boil | ||||
| 240 g wholewheat fusilli | Cook fusilli according to pack instructions | Stir in chives & black pepper, toss with pasta | ||
| knob of butter | Heat butter, cook shallot 5 min until softened | Add peas, salmon, crème fraîche, water & stock cube | Cook 3–4 min until salmon cooked through | |
| 1 large shallot, finely chopped | ||||
| 140 g frozen peas | ||||
| 2 skinless salmon fillets, cut into chunks | ||||
| 140 g low-fat crème fraîche | ||||
| ½ low-salt vegetable stock cube | ||||
| 50 ml water | ||||
| small bunch of chives, snipped | ||||
| black pepper | ||||
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