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You need.
•75g of wholewheat spaghetti.
•Leftover fireside cooked salmon (or any other leftover salmon) roughly broken into chunks.
•A small handful of mange tout.
•2-3 stems of tenderstem brocolli or purple sprouting.
•2-3 spring onions (trim the roots and the excessive leafy parts).
•2-3 baby corn cobs.
•1-2 Cloves of garlic per person finely sliced or crushed using a garlic crusher.
•Half a chilli de-seeded and finely chopped.
•1 teaspoon of freshly chopped dill.
•Zest and juice of half a lemon.
•1 tablespoon of olive oil.
•Salt and pepper to taste.
Method,
Put the spaghetti in a pan and then boil the kettle.
While the kettle is boiling chuck the spring onions, chilli and the garlic in a frying pan with the oil on a low heat to soften but not brown.
Put the boiling water from the kettle in the pan of pasta and add salt, pepper and a dash of olive oil. Simmer until done.
While the spaghetti cooks add the salmon to the frying pan along with the baby corn and the tenderstem brocolli.
Just before you drain the spaghetti throw the mange tout in the frying pan with the lemon juice and dill.
Drain the pasta and then add the pasta to the frying pan seasoning with salt and pepper.
Serve with the lemon zest sprinkled on top.
