Name: Creamy salmon & sugar snap pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 400g fusilli pasta or other pasta shape; 150g pack sugar snap peas halved lengthwise; 2 salmon steaks, 300g/10oz in total; zest and juice ½ lemon; 4 tbsp reduced-fat crème fraîche; 100g bag rocket

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Creamy salmon & sugar snap pasta

Creamy salmon & sugar snap pasta

Jane Hornby

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

Plus cooling

A star rating of 3.7 out of 5.18 ratingsRate

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You’ll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta

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Ingredients

Nutrition

Units:

MetricUS

400g fusilli

pasta or other pasta shape
150g pack sugar snap peas

halved lengthwise
2 salmon

steaks, 300g/10oz in total
zest and juice ½ lemon
4 tbsp reduced-fat crème fraîche
100g bag rocket

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Nutrition: per serving

kcal527
fat13g
saturates3g
carbs79g
sugars4g
fibre4g
protein30g
salt0.14g

low

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.

Recipe from Good Food magazine, August 2008

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A star rating of 3.7 out of 5.18 ratings

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