| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 11 |
oz |
Pasta; (325g) |
| 1/4 |
pt |
Fish stock; (150ml) |
| 4 |
oz |
Mange tout – sliced; (100g) |
| 7 |
oz |
Low fat soft cheese; (200g) |
| 1 |
ts |
Schwartz Tropical Peppercorns – crushed |
| 4 |
oz |
Peeled prawns; (100g) |
| 1 |
|
7 ounces tin salmon – drained; flaked and boned |
|
|
; (215g) |
INSTRUCTIONS
Cook the pasta according to the manufacturers instructions.
Meanwhile place the stock in a pan and bring to the boil. Add the mange
tout and cook briefly. Remove from the heat and stir in the soft cheese and
Pepper to form a creamy sauce. Add the prawns and salmon. Stir gently and
heat for a couple of minutes.
Drain the pasta, place in a serving dish and pour over the sauce.
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