Just as delicious with smoked herring!
Heat the salted water in the saucepan and cook the Brussels sprouts until tender. Drain, set aside.
In another pan, bring the salted water to a boil, immerse the snowpeas for 20 seconds, drain and cool in cold water. Set aside.
Heat another pan of salted water and cook the pasta till al dente. Drain and set aside.
Cut the smoked sliced salmon into strips. Cut the broccoli into florets and set aside.
Heat the olive oil in the FONTIGNAC frying pan. Toss the broccoli florets, Brussels sprouts and snowpeas together with the pasta, smoked salmon, salt and pepper. Gently toss for a few minutes and serve. You can garnish the dish with some chopped parsley.