You’ll love the classic combination of salmon, lemon and peppery rocket in this tasty summer pasta
Ingredients:
- 150 g pack sugar snap peas , halved lengthwise
- 2 salmon steaks, 300g/10oz in total
- 4.0 tbsp reduced-fat crème fraîche
- zest and juice ½ lemon
- 100 g bag rocket
- 400.0g fusilli pasta or other pasta shape
Instructions:
- 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.
- 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.
Creamy Salmon & Sugar Snap Pasta • Yield: 4 servings
Ingredients:
- 150 g pack sugar snap peas , halved lengthwise
- 2 salmon steaks, 300g/10oz in total
- 4.0 tbsp reduced-fat crème fraîche
- zest and juice ½ lemon
- 100 g bag rocket
- 400.0g fusilli pasta or other pasta shape
Creamy Salmon & Sugar Snap Pasta Nutrition Facts:
• Diet:
• Calories: 115.62
• Fat: 58.40
• Carbs: 105.99
• Protein: 121.68
• Cholesterol: 64.71
• Calcium: 40.46
• Sodium: 10.87* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.