Instructions

Bring a pan of water to the boil and cook 240g wholewheat fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add 1 large finely chopped shallot and cook for 5 mins or until softened.

Add 140g frozen peas, 2 skinless salmon fillets, cut into chunks, 140g low fat crème fraîche and 50ml water. Crumble in ½ low salt vegetable stock cube.

Cook for 3-4 mins until cooked through, stir in small bunch snipped chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.