Pasta with salmon & peas

N/A

Makes enough for 2 adults + 2 children

Ingredients

240g wholewheat fusilli

knob of butter

1 large shallot, finely chopped

140g frozen peas

2 skinless salmon fillets, cut into chunks

140g low-fat crème fraîche

½ low-salt vegetable stock cube

small bunch of chives, snipped

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.