Pasta Recipes: 3 dishes for your summer

Pasta Recipes: 3 dishes for your summer

Simple, tasty and light. Here are 3 pasta recipes perfect for summer time

Avocado & smoked salmon spelt spaghetti – Ingredients: 200 gr spaghetti, 1 ripe avocado, olive oil, garlic clove, lemon, 100 gr smoked salmon.

Preparation: Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.

When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.


Lemony prawn & courgette tagliatelle – Ingredients: 2 tbsp olive oil, 2 courgettes (about 500g), trimmed and coarsely grated, 1 large garlic clove finely grated, 1 small red chilli finely chopped, 180g tagliatelle, 150g raw king prawns peeled and deveined, 1 lemon zested and juiced, ½ small bunch of parsley finely chopped.

Preparation: Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli. Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water. Add the prawns to the courgette mixture and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.


Spaghetti with fresh tomato sauce – Ingredients: 200g spaghetti or linguine, 1 red chilli deseeded and finely chopped, 2 shallots finely chopped, 1 tbsp extra virgin olive oil, zest 1 lemon, 1 tbsp red wine vinegar, 2 tsp caster sugar, 300g tomato diced, 125g ball mozzarella or burrata, basil leaves.

Preparation: Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together. Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.