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.