This recipe for Pasta with Salmon and Peas, the third in Catherine Buckley’s series of four, is quick and easy, it is high in protein whilst the low-fat crème fraîche ensures that it isn’t too high in calories. It is also a good recipe to get in your oily fish for the week.
Ingredients (serves 4)
- 250g fusilli (or any shape) pasta
- Knob of unsalted 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
- A small bunch of chives snipped
- Grated parmesan or cheddar cheese to taste (optional)
- 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 minutes or until softened. Add the frozen peas, salmon, crème fraiche and 50ml water. Crumble in the stock cube. Cook for 3-4 minutes until cooked through; stir in the chives, some black pepper and the cheese if you want to add this. Then, stir through to coat the pasta. Serve in bowls.
