Pasta is high in complex carbohydrates. Rather than simply a quick boost, it provides a ‘time release’ of energy. As well as eating smoked salmon for its nutritional value, it adds taste, texture and colour to this dish. Nam Pla fish sauce is usually associated with Oriental cooking, but I add it to lots of recipes as it adds to, and brings out, the other flavours. Add it a little at a time if you wish and keep checking the intensity of the sauce. This is a very quick recipe to prepare and cook so it is ideal if you are short of time.

Ingredients:

• 150 g (6 oz) penne, or other pasta
• 100 g (4 oz) smoked salmon
• 1 small onion
• 100 g (4 oz) mushrooms
• 100 g (4 oz) petits pois
• 10 ml (2 tsp) Nam Pla fish sauce
• 5 ml (1 tsp) chopped fresh dill
• 125 ml (5 fl oz) low fat single cream
• freshly ground black pepper

Cooking instructions:

Cook the pasta as directed. Slice the onion and mushrooms and put them in a medium-sized pan with the petits pois. Simmer them in a little boiling water for 8 minutes. Adjust the liquid if necessary, either reducing it or adding a little more water. Stir in the Nam Pla fish sauce and dill. Tear or cut the smoked salmon into small pieces. Add the smoked salmon and cream and heat through. Put the pasta onto individual dishes and spoon over the sauce. Add some freshly ground black pepper.