Lemon & walnut pasta

SERVES 2

This is one of my go-to dishes when I’m in a hurry to eat, the stocks are low and I can’t really be bothered cooking! It’s super tasty and served with a simple salad it makes a complete meal.

200g gluten-free spaghetti

cup olive oil

1-2 chillies, deseeded and

chopped

2cm piece lemon peel

1 garlic clove, peeled, crushed Small handful parsley, chopped

¼ cup walnut pieces, toasted,

then crushed

75g Parmesan cheese

1 Bring a large pot of boiling salted water to the boil. Add the spaghetti and while it cooks (gluten-free takes a few minutes longer than regular), prepare the rest of the dish.

2 Add the oil, chilli, lemon peel and garlic to a small saucepan. Heat until just warm and keep it at this temperature for 10-12 minutes while the pasta cooks to infuse flavour into the oil.

3 Drain the cooked pasta, saving ¼ cup of the starchy pasta water. Return the pasta and water to the saucepan, then toss in half the infused oil, parsley and walnuts. Toss well. 4 Serve in bowls with a shower of grated Parmesan cheese, extra walnuts and the remaining oil on the side.

Add 1-2 anchovies for extra saltiness or try frying off chorizo or bacon pieces and adding if you need the extra protein.