Take a fresh look at broccoli with this salmon creamy pasta bake.

All you need is:

Primeluci Conchiglie Rigate 300g, ½ cooked

Lamb Brand Hazelnuts 50g, chopped

Lamb Brand Original Breadcrumbs 2 tbsp

Lamb Brand Ground Black Pepper

Cold Milk 500ml

Salmon Fillets 3, chopped

Grated Parmeasan 3 tbsp

Garlic Cloves 2, crushed

Small Broccoli 1, cut into small florets

Dried Broccoli and Stilton Soup Packet 1

Small Onion 1, chopped

Olive Oil 1 tbsp

Fresh Parsley 1 tbsp, chopped 

All you have to do is:

1. Start this recipe by making the soup. Mix together the cold milk with the contents of the broccoli and stilton soup sachet in a saucepan and bring to the boil, stirring constantly. 

2. Allow to simmer on a low heat for a minute before removing off the heat and putting aside. 

3. Next, place the broccoli florets in a pan of boiling water and blanch for just 2 minutes. 

4. Meanwhile, heat the oil in a large pan and soften the garlic and onion together for 3 minutes. 

5. Add in the chopped salmon, season well with black pepper and continue to cook for a further 4 minutes. 

6. Add the blanched broccoli florets to the pan, along with the prepared soup, chopped parsley, the ½ cooked pasta shells and 2 tablespoons of the Parmesan cheese. 

7. Stir everything together well and pour the mixture into a large deep ovenproof dish. 

8. Sprinkle over the chopped hazelnuts, remaining grated Parmesan and the breadcrumbs. 

9. Bake in the oven at 200oC for 20 minutes, or until the top is golden brown. Allow to sit for 5 minutes before serving.