Serves 4
INGREDIENTS
450g/1lb salmon fillet, skinned
225g/8oz pasta, such as penne or twists
175g/6oz cherry tomatoes, halved
150ml/1/4 pint/2/3 cup low -fat creme fraiche
45ml/3 tbsp finely chopped parsley
finely grated rind of 1/2 orange
salt and ground black pepper

Salmon Pasta with Parsley Sauce

Cut the salmon into bite-size pieces, arrange on a heatproof plate and cover with foil.

Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12

minutes, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss

into the salmon and pasta and serve hot or cold.

Serves 4

INGREDIENTS

1 onion
1 red pepper
1 green pepper
30ml/2 tbsp olive oil, plus extra for tossing the pasta
800g/l3/4 lb canned chopped tomatoes
30ml/2 tbsp tomato puree
10ml/2 tsp paprika
175g/6oz pepperoni or chorizo sausage
45ml/3 tbsp chopped fresh parsley
430g/llb pasta spirals, such as fusilli
salt and ground black pepper

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Pasta Spirals with Pepperoni and Tomato

Chop the onion. Halve, core 1 and seed the peppers. Cut the flesh into dice.

Heat the oil in a medium L saucepan, add the onion and cook for 2-3 minutes until beginning to colour. Stir in the peppers, tomatoes,

tomato puree and paprika, bring to the boil and simmer uncovered for about 15-20 minutes until reduced and thickened.

Slice the pepperoni or chorizo and stir into the sauce with 30ml/2 tbsp of the chopped parsley. Season to taste with salt and pepper.

While the sauce is simmering, cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well. Toss

the pasta with the remaining parsley in a little extra olive oil. Divide among four warmed bowls and top with sauce.