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.