Fusilli Salmon with peas
Ingredients
- 8 oz Sabbiatos fusilli
- 2 tbsp unsalted butter
- 1 large shallot finely chopped
- 4 oz frozen peas
- 2 skinless salmon fillets cup into bitesize pieces
- 4 oz low-fat crème fraîche or Sour Cream
- ½ low-salt vegetable stock cube
- small bunch of chives chopped
Instructions
- 1. Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- 2.Meanwhile, heat a 2 tbsps. of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- 3. Add the peas, salmon, crème fraîche and 2oz. water. Crumble in the stock cube.
- 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.
Notes
Fusilli (Italian: [fuˈzilli]) a pasta that is formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strip of pasta to wind them around it in a corkscrew shape.[1]
In addition to plain and whole wheat varieties, as with any pasta, other colors can be made by mixing other ingredients into the dough, which also affects the flavor, for example, beetroot or tomato for red, spinach for green,[2] and cuttlefish ink for black.