Ingredients
400gm penne pasta
1 large tin pink salmon, in brine (or ‘keta’ salmon – it’s cheaper)
6-8 spring onions, sliced diagonally
1 cup frozen peas
2 cups broccoli florets
Juice and rind from 1 lemon
Method
Put the pasta on to cook in lightly salted boiling water.
Add the peas and broccoli for the last 10 minutes.
Drain once the pasta is al dente, keeping about ½ cup of the cooking liquid.
Put the pasta, veg and reserved cooking liquid back in the pan.
Stir through the lemon juice and rind.
Add the spring onions.
Add the drained salmon, which you have broken up slightly with a fork.
Stir gently to combine everything.
Serve with a large mixed salad.
