1. Cook the pasta in plenty of boiling, salted water for 10 minutes or according to packet instructions until it's just tender to the bite.
2. Add peas to the pasta for the final 2 minutes of cooking time. Drain well.
3. Add salmon to the pasta, drizzle with olive oil, season with salt and pepper and toss well. Serve dish garnished with shredded basil.

Tip: Fettuccine are flat pasta ribbons about 5mm wide, while pappardelle are broader strips of pasta about 15mm-20mm wide. Either pasta would work well in this dish.