Creamy salmon & sugar snap pasta

• fusilli↗400g g

  pasta or other pasta shape

• sugar snap peas↗150g pack g

  halved lengthwise

• salmon↗2

  steaks, 300g/10oz in total

• lemon↗zest and juice ½

  zest and juice ½

• reduced-fat crème fraîche↗4 tbsp tbsp
• rocket↗100g bag g

  bag

Step-by-step instructions

1. 1

   Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.

2. 2

   Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.