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 (we used Kallo)
small bunch chives, snipped
Method
Bring a pan of water to the boil and cook the pasta according to the pack instructions.
Meanwhile, heat the butter in a saucepan, then add the shallot and cook for 5 mins or until softened. Add the frozen peas, fish, 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.