Super greens pasta salad

Name: Super greens pasta salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 150 g trofie pasta, 2 tbsp of pasta water; 200 g Tenderstem broccoli, cut into 4-5cm lengths; 100 g frozen petit pois; 30 g blanched almonds; 2 tbsp Cooks’ Ingredients Zhoug Paste; ½ unwaxed lemon, zest and wedges; 1 tbsp extra virgin olive oil; 1 pinch/es salt

The secret to this flavour-packed pasta salad is zhoug, a fragrant and spicy sauce originally from Yemen.

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HealthyLow in saturated fat5 plant varieties

Serves2
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins

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150g trofie pasta, 2 tbsp of pasta water
200g Tenderstem broccoli, cut into 4-5cm lengths
100g frozen petit pois
30g blanched almonds
2 tbsp Cooks’ Ingredients Zhoug Paste
½ unwaxed lemon, zest and wedges
1 tbsp extra virgin olive oil
1 pinch/es salt

Cook trofie pasta in boiling salted water for 10 minutes, adding Tenderstem broccoli, cut into 4-5cm lengths, and frozen petit pois for the final 4 minutes. Meanwhile, in a small, nonstick pan, toast blanched almonds for 2-3 minutes over a low-medium heat. Tip onto a board, scatter with a pinch of salt, set aside to cool, then roughly chop. In a large bowl, mix Cooks’ Ingredients Zhoug Paste with the zest of ½ unwaxed lemon, extra virgin olive oil and 2 tbsp pasta water; season. Drain the pasta and veg, rinse with cold water, then tip into the bowl with the zhoug mixture and toss to combine.
Transfer to a container, tucking a lemon wedge into the side for squeezing. If you can, take the almonds in a separate container (to stop them going soggy) or scatter them over just before you leave the house.

Typical values per serving when made using specific products in recipe