Smoked salmon and prawn linguine

• Rating: 5 stars
• Takes: 5 mins to prepare and 15 mins to cook
• Serves: 4

Ingredients

• 1 tbsp olive oil
• 400g (13oz) linguine
• 1 shallot, finely chopped
• 1 x 300ml pot reduced-fat crème fraîche
• ½ lemon, squeezed
• 1 tbsp fresh chopped dill
• small bunch asparagus
• 2 x 120g pack smoked salmon trimmings
• 1 x 230g pack cooked and peeled king prawns

Each serving contains 730 calories, 8g sugar, 25g fat, 13.8g saturates and 1.8g salt.

Method

Cook the pasta following pack instructions. Meanwhile, heat the oil in a saucepan, add the shallot and cook until softened. Add the crème fraîche, lemon juice and season. Stir in the dill, then remove from the heat and set aside.

Blanch the asparagus in boiling water for 1-2 minutes, then drain and cut into pieces.

Drain the pasta (reserving a little water for later) and return to the pan. Add the salmon and prawns, then pour in the crème fraîche mixture and add the asparagus. Toss well, until the pasta is coated and all the ingredients are heated through (add a splash of the reserved water to loosen, if needed).