- 250g pasta shapes (use vegan-friendly dried pasta)
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 140g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small pack chives, snipped
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Cook the pasta, adding the peas for final 2 mins cooking time. Drain, rinse with cold water to cool, then drain again. Tip into a bowl with the chopped herbs, lemon zest and juice, olive oil and plenty of seasoning and mix well. Cover and chill, spooning out portions as and when. If you're making this for one person, by days 3 and 4 you'll need to stir in a little olive oil or something creamy to loosen the pasta.
Non-vegan variations1. Add chunks of ham, salami or leftover cooked chicken. 2. Flake in hot-smoked salmon or smoked mackerel. 3. Add sundried tomatoes, olives or roasted peppers. 4. Top with crisp bacon.