Incredibly quick to make, this simple recipe can be eaten as either a satisfying main course or as a lunchtime snack.

INGREDIENTS, per portion
100gm Ligurian trofie from Carluccio's or Camisa, Soho
60gm smoked salmon
tablespoon of crème fraîche
quarter of a leek
quarter of a red pepper
tablespoon of frozen peas
freshly ground black peppper

METHOD

Finely chop the vegetables, cut the salmon into strips.

Cook the trofie for 15mins, adding the leeks after about 4mins, then the pepper, and finally the peas after about 12mins.

Drain and toss in a little olive oil. Stir in the crème fraîche and the salmon; season with freshly ground black pepper.