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| 12 x ca. 30 g | Buitoni Penne |
| 4 x ca. 30 g | Broccoli; broken into small florets |
| 4 x ca. 30 g | Fine green beans; trimmed & halved |
| 4 x ca. 30 g | Asparagus tips; trimmed |
| 2 x ca. 30 g | butter |
| | (3 fl oz white wine |
| 2 Esslöffel | Caster sugar |
| | Finely grated rind and juice of 1/2 lemon |
| 2 Teelöffel | Cornflour |
| | salt |
| | black pepper freshly ground |
| 10 x ca. 30 g | Fresh salmon; skinned, boned & cubed |
| | Fresh chervil leaves |
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from http://www. Buitoni. Co. Uk/recipes. Html
Cook pasta according to package instructions, adding vegetables halfway through cooking.
Meanwhile, melt butter in a small saucepan and stir in wine, sugar, lemon rind and juice. Cook over a low heat stirring occasionally until the sugar has dissolved.
Mix cornflour with 75ml (3fl oz) cold water and stir into the lemon mixture. Bring to the boil stirring continuously until thickened slightly. Season to taste. Stir in salmon, cover and simmer for 5-6 minutes.
Drain pasta and vegetables then toss with lemon butter mixture and salmon. Heat through, sprinkle with chervil and serve hot or cold.
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