Salmon, peas and pasta

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.