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Recipe Tags:

Food

Recipe Instructions:

Ingredients
150g wholewheat spaghetti or fusilli
125g tin salmon in dill sauce
10g fresh basil, leaves picked, stalks finely chopped
150g frozen peas
3 tbsp 50% less fat crème fraîche
30g mature Cheddar or Parmesan, finely grated
Method
Cook the pasta to pack instructions. Drain, reserving 100ml pasta water.
Pour the dill sauce from the salmon into a large sauté pan or frying pan with the basil stalks and cook over a medium heat for 1 min or until sizzling. Add the peas and the reserved pasta water, and cook for 2-3 mins until the peas are cooked and the liquid is simmering.
Stir in the pasta, break up the salmon and add that too. Remove from the heat and stir in the crème fraîche and most of the cheese; mix well. Season to taste, then scatter with the basil leaves and remaining cheese to serve.