Creamy salmon and pea pasta

Ingredients

1 cup	Sour cream
400 g	Spaghetti
1 Tbsp	Dijon mustard
2	Boneless salmon fillets, approx 175g each, flaked (Main)
2 cups	Frozen peas, thawed
4	Spring onions, trimmed and sliced
40 g	Baby rocket
½ cup	Parmesan cheese, finely grated
1	Lemon, enough for 2 tbsp of juice

Directions

1. Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until al dente.
2. Drain and return to the pan.
3. Combine the sour cream and mustard and add to the pasta with the salmon, peas, spring onion, rocket, cheese and lemon juice and toss to combine.

TIPYou can buy smoked salmon fillets in the chiller section of your supermarket. Or you could use smoked trout or even canned tuna.