Recipe Details

Instructions

1. Cook the pasta to pack instructions. Drain, reserving 100ml pasta water.
2. Pour the dill sauce from the salmon into a large sauté pan or frying pan with the basil stalks and cook over a medium heat for 1 min or until sizzling. Add the peas and the reserved pasta water, and cook for 2-3 mins until the peas are cooked and the liquid is simmering.
3. Stir in the pasta, break up the salmon and add that too. Remove from the heat and stir in the crème fraîche and most of the cheese; mix well. Season to taste, then scatter with the basil leaves and remaining cheese to serve.

Clever swap: For a thicker sauce, swap the crème fraîche and grated cheese for 50g garlic & herb soft cheese, or use a little less pasta water.