240g whole-wheat fusilli knob of butter

1 large shallot, finely chopped

140g frozen peas

2 skinless salmon fillets, dig chunks

140g low-fat crème Fraiche

½ low salt vegetable broth (we used Kallo)

small bunch chives snipped


1. Bring a pan of water to the boil and cook 240g whole-wheat fusilli consistent with the pack instructions.

2. Meanwhile, heat a knob of butter during a saucepan, then add 1 large finely chopped shallot and cook for five mins or until softened.

3. Add 140g frozen peas, 2 skinless salmon fillets, dig chunks, 140g low-fat crème Fraiche, and 50ml water. Crumble in ½ low salt vegetable broth.

4. Cook for 3-4 mints until cooked through, stir in small bunch snipped chives, and a few black peppers. Then stir through to coat the pasta. Serve in bowls.

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