Creamy salmon and mangetout spaghetti

Method

1. Cook the spaghetti in a large saucepan of boiling salted water for 12 minutes until al dente (or follow the packet instructions, if different). Add the defrosted soya beans to the spaghetti saucepan 3 minutes before the end of the cooking time.
2. Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the chilli (if using) and spring onion for 1-2 minutes before adding the mangetout. Stir-fry for a further 3-4 minutes. Add the salmon fillet and cook for 4-5 minutes, stirring gently every now and then, until just cooked through.
3. Stir the soured cream into the pan and bring to a simmer. Season and stir in the dill.
4. Drain the spaghetti, reserving a little of the water. Toss the pasta gently in the creamy salmon sauce, adding a little reserved water if it is too thick, and serve immediately.