Pasta with salmon & peas

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
• small bunch of chives snipped

Instructions

1. Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
2. Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
3. Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
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.