Creamy salmon & sugar snap pasta
Serves 4
Easy
Prep:
Cook:
Plus cooling
You’ll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta
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- 400g fusillipasta or other pasta shape
- 150g pack sugar snap peashalved lengthwise
- 2 salmonsteaks, 300g/10oz in total
- zest and juice ½ lemon
- 4 tbsp reduced-fat crème fraîche
- 100g bag rocket
Nutrition: per serving
- kcal527
- fat13g
- saturates3g
- carbs79g
- sugars4g
- fibre4g
- protein30g
- salt0.14glow
Method
step 1
Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
step 2
Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.
