Creamy pea and mint pasta salad with a punchy hazelnut and preserved lemon salsa, perfect for meal prep.
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Serves
3
Frozen Pea
Ditalini
Fresh Mint
Lemon
Dijon Mustard
Mayonnaise
Cucumber
Salt
Black Pepper
For the topping
Preserved Lemon
Red Chilli
Hazelnut
Serves
3
Frozen Pea
Ditalini
Fresh Mint
Lemon
Dijon Mustard
Mayonnaise
Cucumber
Salt
Black Pepper
For the topping
Preserved Lemon
Red Chilli
Hazelnut
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Step 1.
Tip the frozen peas into a bowl and pour over enough boiling water to cover. Leave for a couple of mins to defrost, then drain.
Step 2.
Cook the pasta in a pan of boiling salted water following pack instructions. Drain, then rinse under cold running water to cool it down completely.
Step 3.
Add half the peas to a high-powered blender with half the mint leaves, the juice of the lemon, Dijon mustard and mayonnaise. Add a pinch of salt and black pepper, then blitz until smooth and creamy.
Step 4.
Prep the salsa. Roughly chop the hazelnuts, chilli and preserved lemons and combine in a small bowl and mix together. Then halve the cucumber lengthways and slice into half moons and set aside.
Step 5.
Tip the cooked pasta back into the pan along with the blended pea sauce, the remaining peas and the cucumber. Toss everything together until coated. Taste and season if needed. Then transfer to Tupperware containers, sprinkle over the nutty salsa and stash in the fridge until needed. It will keep for up to 3 days.
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