Instructions

Method

• STEP 1

  Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

• STEP 2

  Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

• STEP 3

  Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

• STEP 4

  Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.