Ingredients
175g fusilli
1 large shallot, sliced and softened in a knob of butter
300-400g salmon, skinned and cut into chunks
140g frozen peas
140g creme fraiche (half fat or not)
50ml of veg stock (made from half a stock cube)
chopped chives to garnish
Method
Cook the pasta.
Combine all the other ingredients and simmer for 4-5 minutes until the salmon is cooked.
Combine with pasta and serve garnished with chives.
Similar recipe, taking slightly longer and requiring pesto, here.