Name: Tuna, zucchini and pea spaghetti
Yield: 4
Ingredients: 400 gm spelt spaghetti (see note); 200 gm frozen peas; 70 ml extra-virgin olive oil; 2 tsp red wine vinegar; Finely grated rind and juice of 1 lemon, or to taste; 1 long red chilli, thinly sliced; 1 small garlic clove, finely chopped; 2 zucchini, thinly sliced into rounds on a mandolin; 200 gm sashimi-grade tuna, thinly sliced; ¼ cup each coarsely chopped rocket and flat-leaf parsley

The only cooking needed for this dish is the pasta and peas – the residual heat from the pasta wilts and warms the other ingredients. It’s just as good served cold as hot, and makes excellent leftovers.

Ingredients

400 gm spelt spaghetti (see note)

200 gm frozen peas

70 ml extra-virgin olive oil

2 tsp red wine vinegar

Finely grated rind and juice of 1 lemon, or to taste

1 long red chilli, thinly sliced

1 small garlic clove, finely chopped

2 zucchini, thinly sliced into rounds on a mandolin

200 gm sashimi-grade tuna, thinly sliced

¼ cup each coarsely chopped rocket and flat-leaf parsley

Method

Main

Cook pasta in a large saucepan of generously salted boiling water until al dente, adding peas in the last minute of cooking (7-8 minutes). Drain, reserving a little cooking water, and return to pan along with 2 tbsp cooking water. Add remaining ingredients, season to taste, toss to combine and serve warm or at room temperature scattered with herbs.

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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