Meals and Courses

  • 250 g (8 oz) dried small pasta shapes
  • 250 g (8 oz) frozen peas, defrosted
  • 5 tablespoons extra virgin olive oil
  • 6 spring onions, roughly chopped
  • 2 garlic cloves, crushed
  • 8 bottled marinated artichoke hearts, drained and thickly sliced
  • 4 tablespoons chopped mint
  • finely grated rind and juice of ½ unwaxed lemon, plus extra grated rind to garnish
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, adding the peas to the pan 3 minutes before the end of the cooking time. Drain thoroughly.

Meanwhile, heat 2 tablespoons of the oil in a frying pan over a medium heat, add the spring onions and garlic and cook, stirring, for 1–2 minutes until softened.

Stir in the pasta and peas with the artichokes, mint and remaining oil. Toss well, season with salt and pepper, then leave to stand for 10 minutes. Stir in the lemon rind and juice and serve the salad warm, garnished with lemon rind.

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