Smoked Salmon and Broccoli Papardelle

(SERVES 4)

• 225 g/8 oz Papardelle (wide ribbon noodles)
• 175 g/6 oz broccoli, cut into tiny florets
• 100 g/4 oz smoked salmon pieces, cut up if necessary
• 50 g/2 oz/ ¼ cup very low-fat quark
• 2 eggs
• 60 ml/4 tbsp skimmed milk
• Salt and freshly ground black pepper
• A squeeze of lemon juice
• 25 g/1 oz fresh Parmesan Cheese, thinly shaved with a potato peeler

Cook the pasta according to the packet directions. Add the broccoli for the last 5 minutes cooking time. Drain and return to the saucepan. Add the salmon and quark. Toss gently. Beat together the eggs and milk and add to the pan with some salt and pepper. Cook over a gentle heat until creamy but not totally scrambled. Taste and add lemon juice and a little more seasoning if necessary. Pile on to warmed plates and top with Parmesan shavings.