Salt and freshly ground black pepper
350g dried whole-wheat pasta
300ml reduced fat crème fraiche
Juice of 1 lemon
2 tbsp olive oil
225g smoked trout or mackerel, skin removed
100g frozen peas
100g baby spinach leaves
- Cook the pasta in a large saucepan of boiling water with a pinch of salt for 10-12 minutes. Drain the pasta, reserving about 50ml of the water, and cover with a lid to keep warm.
- In another small saucepan, boil the peas for 2 minutes then drain and set aside.
- In a bowl, mix together the crème fraiche, lemon juice and olive oil. Return the sauce pan of pasta and reserved cooking water to a low heat, add the crème fraiche mixture and toss together.
- Break the trout or mackerel into chunks then stir into the pasta along with the peas and baby spinach, until the spinach wilts. Season with plenty of black pepper and serve.