Pasta with salmon & peas

Instructions

Tap a step to mark it done

1. 1 Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
2. 2 Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
3. 3 Add the Birds Eye Frozen Garden Peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
4. 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.