280g spaghetti
150g frozen peas
2 salmon fillets, chopped into cubes
175g crème fraîche
Zest and juice of 1 lemon
15g parsley, roughly chopped
Salt and black pepper
Directions
Bring a pan of salted water to the boil and cook the spaghetti according to the packs instructions. Drain and set aside.
Add the peas, salmon, creme fraîche, lemon zest and juice, ¾ of the parsley and 25ml of water into a saucepan. Season well, then stir to combine.
Cook the salmon mixture over a medium heat for 4-5 minute, or until the salmon is flakey and cooked through.
Stir the pasta through the salmon sauce, then divide the mix between bowls, top with the remaining parsley, and serve.
