Pasta with salmon & peas

• wholewheat fusilli↗240g g
• butter↗knob of
• large shallot↗1

  finely chopped

• frozen peas↗140g g
• skinless salmon↗2

  fillets, cut into chunks

• low-fat crème fraîche↗140g g
• low-salt vegetable stock cube↗½
• chivessmall bunch of

  snipped

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.