Step 1

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Step 2

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Step 3

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Step 4

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.