Tagliatelle with salmon and courgettes

1. Heat rapeseed oil in a non-stick saucepan. Add leeks and courgettes; cover and cook gently for about 10 minutes or until softened, stirring occasionally. Remove pan from heat; drain off excess liquid. Transfer vegetables to a bowl; stir in tarragon and set aside.
2. Rinse vegetable cooking pan; use it to make white sauce. In a small bowl, mix cornflour with a little of the milk until smooth.
   Pour remaining milk into saucepan; stir in cornflour mixture.
   Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring.
3. Stir cooked vegetables, flaked salmon, hot pepper sauce and black pepper into white sauce. Heat gently until sauce is piping hot throughout, stirring occasionally.
4. Meanwhile, cook pasta in a separate pan of boiling water for 12 minutes or until tender. Remove from heat; drain thoroughly.
5. Divide pasta between 4 serving bowls. Spoon sauce over pasta; toss gently to mix. Serve immediately.

Cook's tips

• Serve with a mixed dark leaf salad.
• Just before serving, try scattering some toasted flaked almonds over the pasta and sauce.