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Zesty Salmon Pasta

Summer is just about here, and the prospect of eating a tasty, fresh and filling bowl of salmon pasta whilst sat in the garden with a nice sparkly drink is getting closer. I can’t wait!

Serves: 4 Ready in: 25mins Syns per serving: FREE

Method:

1. Cook the pasta according to the pack instructions, then drain and return to the pan, reserving 100ml of the pasta cooking water. 2. Meanwhile, spray a wide non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the salmon chunks and cook for 1-2 minutes or until just cooked, stirring occasionally. Transfer to a plate. 3. Add the peppers, garlic and green beans to the frying pan and cook for 6-8 minutes or until tender and lightly charred, stirring often. Add to the salmon cubes and mix gently. 4. Toss the salmon mixture through the pasta and stir in the fromage frais, lemon zest, chopped watercress and as much of the pasta water as you need to make a good sauce. Season lightly and divide between plates or shallow bowls. Scatter over the watercress sprigs and serve with lemon wedges to squeeze over.

Ingredients:

• 500g dried fusilli pasta • Low-calorie cooking spray • 4 skinless and boneless salmon fillets, cut into bite-size chunks • 2 peppers (any colours), deseeded and chopped • 1 garlic clove, crushed • 300g green beans, trimmed and halved • 100g fat-free natural fromage frais • 1 large unwaxed lemon, zested and cut into wedges • Small bag of watercress, a few sprigs reserved, the rest chopped

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