Recipe

240g Caserecce Pasta
Knob or butter or Olive Oil
1 large Shallot
140g Broad Beans/Green Beans or Dried/Tinned Haricot Beans
2 Skinless Salmon fillets cut into chunks
140g crème fraiche
Vegetable stock
Dried Parsley for garnish

Lemon Juice if desired

Method

Boil pasta for 10 minutes in salted water until Al dente.

Meanwhile heat butter or olive oil in a saucepan add the shallot and cook for 5 minutes until softened.

Add beans of your choice and salmon pieces. (if using dried make sure they have been soaked and cooked first) and add stock, Cook for 3-4 minutes, finish by adding crème fraiche,  teasp parsley and black pepper if desired.

Add pasta and stir well, serve and top with dried parsley and a squeeze of lemon juice if desired.

NB Salmon can easily be replaced with a mixture of beans or a meat substitute.