This pasta dish is very flexible as you can eat it hot, cold or warm; it will taste amazing, at any temperature.

If using wholewheat pasta, you are starting with a good fibre hit. The olive oil and Purslane offer significant amounts of good fats, both omega 9 and 3. This meal is rich in antioxidants from the vegetables.

It is however very low on protein, unless you add some cheese. If this is the main meal of the day, a good quality goat’s cheese will provide this. Alternatively you could add some cold meats or chunks of freshly cooked salmon, which work well with the other flavours.

Prep time: In total about 15 minutes; whilst cooking the pasta (about 10 minutes) wash and chop up the veg.
Cook time: About 10 minutes to cook the pasta (follow guidelines on the packet)

Ingredients
Serves 2 Large portion for supper of lunch

  • 250 gms dried whole-wheat pasta (or pasta of choice)
  • 2 red Peppers
  • 2 large handfuls of Purslane (otherwise use Rocket)
  • 2 – 3 Tablespoons of Wild Garlic Pesto (or Basil pesto)

Method

  1. Cook the pasta as per the instructions on the packet
  2. Whilst it is cooking, wash the vegetables and chop the peppers into chunks
  3. Put the peppers in a large bowl and stir in the pesto and let it sit until the pasta is ready.
  4. When it is cooked, drain the pasta and stir it into the peppers and pesto.
  5. Just before serving stir in the Purslane (or Rocket), season to taste and add a little more olive oil if necessary.

This is a dairy free recipe (if using the Wild Garlic pesto); however feel free to sprinkle a little parmesan on before serving.