Upgrade Your Pasta

Get your run fuel from some surprising sources: quinoa penne, anyone?

Makes 6 servings Juice of 2 large limes Handful fresh coriander, finely chopped fish sauce granulated sugar minced ginger large cloves garlic, minced Thai bird’s-eye chilli, seeded and minced dried rice noodles flank steak Salt and ground black pepper thinly sliced iceberg lettuce (about 1/2 large head) large carrot, shaved into ribbons (use a vegetable peeler) large cucumber, cut into 2.5cm chunks medium radishes, thinly sliced fresh mint leaves salted peanuts, chopped In a small bowl, combine lime juice, coriander, fish sauce, sugar, ginger, garlic and chilli, and let sit for at least 10 minutes. Cook noodles. Drain and rinse with cold water until cool. Season steak with salt and pepper. Grill 4 to 5 minutes per side for mediumcooked. Slice thinly. In a large bowl, combine noodles with lettuce, carrot, cucumber, radishes and mint leaves. Toss salad with dressing and spread over serving plate. Top with steak and sprinkle with peanuts. Makes 6 servings black bean rotini (£7.14 for 227g, superfooduk.com) whole-milk ricotta freshly grated parmesan chopped fresh basil chopped parsley dried oregano ground black pepper chunky marinara sauce freshly shredded mozzarella Heat oven to 180C. Lightly oil a 20cm x 20cm baking dish. Cook rotini until just shy of al dente. Drain and rinse with cool water. In a large bowl, combine ricotta, parmesan, basil, parsley, oregano and pepper. Add pasta, marinara sauce and half the mozzarella, tossing to distribute. Pour into baking dish and top with remaining mozzarella. Bake, uncovered, until browned and bubbly, about 20 minutes. Let rest 5 minutes before serving.