Pasta isn’t just comfort food for winter – it can also be enjoyed as a cold meal on a hot summer’s day. SERVES 6 PREPARATION: 10 MIN COOKING: 20 MIN 500g penne pasta 60ml (¼c) sunflower
seeds 10g fresh basil, torn 20g rocket juice of 1 lemon 1-2 red chillies, finely
chopped 100g bacon pieces,
crisply fried 45ml (3T) good
quality olive oil 100g mature Cheddar, cut into strips with a vegetable peeler salt and pepper rocket, to garnish 1 Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain and set aside. 2 Toast the sunflower seeds in a dry pan until it becomes light brown. Remove from the pan and set aside. 3 Dish the pasta into a large bowl and add the rest of the ingredients, except the rocket. Season with the salt and pepper. 4 Sprinkle the sunflower seeds over, garnish with rocket and serve hot or cold.
S For a version with tuna: mix 2 cans (170g each) of tuna (drained) with the pasta instead of the bacon. Add a creamy sauce to the pasta with 60ml (¼c) yoghurt and 30ml (2T) mayonnaise with lemon juice, and mix it into the pasta.
S For a gluten-free option: use 500 g marrow noodles instead of pasta. The noodles can be eaten raw which means even less prep time!