Salmon and Prawn Pasta

11 oz pasta; (325g)
1/4 pint fish stock; (150ml)
4 oz mange tout (mange-tout: snap pea, sugar (snap) pea, snow pea.) 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

Cook the pasta according to package instructions.

Meanwhile place the stock in a pan and bring to the boil. Add the peas and cook briefly.

Remove from the heat and stir in the soft cheese
and repper 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.

Servings: 4