Salmon pasta with creme fraiche

Drain the can of salmon, reserving 3tbsp of liquid. Remove any skin and bones and break the salmon into large chunks. Set aside. Cook the pasta in plenty of lightly salted boiling water for about 10 mins, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for 3-4 mins, then drain them thoroughly. Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche. Stir everything together gently over a medium heat for 1-2 mins, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs.