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Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.