5 Easy New Pasta Recipes To Try Now
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5 Easy New Pasta Recipes To Try Now

'Pasta for the People: A Joyful Cookbook for Pasta Lovers' could bring new life to your kitchen rotation. It comes from Northern Pasta Co. – the British brand known for its heritage grains and slow-dried pasta – and puts a modern spin on an everyday staple. Inside, you’ll find recipes that strike the perfect balance between comfort and interest, including the four we’ve pulled out for you here…
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Hot Honey Harissa Pasta

Sabrina Ghayour’s Bazaar first introduced us to the magic of honey and harissa – salty, sweet and spicy all at once. So, inevitably, this pasta happened. It’s quick, rich and just a bit unexpected, with golden halloumi bringing everything together. If you have the time, soaking the halloumi beforehand makes it extra soft and melty – well worth it.

Serves
2
Total Time
35 Minutes
Ingredients
1 pack of halloumi (200–250g)
Olive oil, for frying
160g of fusilli
1 tbsp of butter
1 shallot, finely diced
1 garlic clove, grated
1 tbsp harissa
1 tbsp honey
50ml of single cream
Squeeze of lemon juice
Handful of flat-leaf parsley, chopped
Salt & black pepper
Method
Step 1

Soak the halloumi in boiling water for 20–30 minutes. Drain, pat dry and cut into 1cm cubes.

Step 2

Heat olive oil in a frying pan over a medium-high heat. Fry the halloumi until golden, then set aside.

Step 3

Cook the pasta, reserving a little cooking water.

Step 4

In the same pan, melt the butter and soften the shallot. Add the garlic and cook for 1 minute. Stir in the harissa and honey, then reduce the heat and add the cream. Season well.

Step 5

Return the halloumi to the pan, then add the drained pasta. Toss to coat, loosening with pasta water if needed. Finish with lemon juice, parsley and extra black pepper.

Recipe by 
NORTHERNPASTA.CO.UK

Zesty Radiatori Summer Salad

Fast, fresh and endlessly adaptable, this vibrant pasta salad is perfect for warm days. It’s ideal for using up leftover herbs, and makes an easy midweek meal or a simple side for picnics and gatherings. Light, citrusy and full of texture, it’s one you’ll come back to all summer.  

Serves
2-4
Total Time
12 Minutes
Ingredients
250g of radiatori
120g of frozen peas
1 tbsp of extra virgin olive oil
Zest & juice of 1 lemon
2 baby cucumbers, diced
3 tbsp of chopped mint
3 tbsp of chopped dill
3 tbsp of chopped parsley
50g of feta, crumbled (or alternative)
Salt & black pepper
Lemon wedges, to serve
Method
Step 1

Cook the pasta. Drain, rinse under cold water and drain again. Transfer to a large bowl.

Step 2

Cover the peas with boiling water for 1-2 minutes until bright green. Drain and cool under cold water.

Step 3

Add the olive oil, lemon juice and zest to the pasta. Toss with the remaining ingredients until well combined.

Step 4

Chill until ready to serve, finishing with lemon wedges.

Recipe by 
MAXLAMANNA.COM

Whipped Feta & Roasted Carrot Radiatori

Often overlooked, the humble carrot takes centre stage here. Roasted with warming spices until caramelised, it pairs beautifully with creamy whipped feta for a dish that feels both comforting and quietly impressive.

Serves
4-6
Total Time
42 Minutes
Ingredients
500g of carrots, sliced into rounds
2 small red onions, cut into wedges
4 tbsp of olive oil
1 tbsp of sumac
1 tbsp of za’atar
1 tsp of ground coriander
½ tsp of cinnamon
1 x 400g tin chickpeas, drained
For the pasta & dressing
350g of radiatori
200g of Greek yoghurt
100g of feta
Zest & juice of 1 lemon
Salt & black pepper
Handful of coriander leaves
Method
Step 1

Preheat the oven to 180°C. Toss the carrots and onion with 3 tbsp of oil, spices and seasoning. Spread onto a tray.

Step 2

On a second tray, toss the chickpeas with remaining oil and seasoning. Roast both trays for 30 minutes.

Step 3

Cook the pasta and set aside.

Step 4

Blend the yoghurt, feta, lemon zest and juice until smooth. Season well.

Step 5

Toss the pasta with the dressing. Top with roasted vegetables, chickpeas and fresh coriander.

Roasted Beetroot Gigli

A true showstopper, this dish is all about colour and contrast. Slow-roasted beetroot brings natural sweetness, balanced by tangy crème fraîche and bright lemon. It’s simple, striking and perfect for when you want something a little different.

Serves
4
Total Time
2 Hours
Ingredients
For the beetroot
5 small-medium beetroot
1 whole garlic bulb
2 sprigs of thyme
1 tbsp of olive oil
½ tbsp of apple cider vinegar
For the pasta
320g of gigli
2 tbsp of crème fraîche
Juice of ½ lemon
Salt & black pepper
To serve
3 tbsp of pumpkin seeds
Lemon peel
Method
Step 1

Preheat the oven to 180°C. Wrap the beetroot, garlic and thyme with the olive oil and vinegar in foil, and roast for 1-1½ hours until tender.

Step 2

Toast the pumpkin seeds with finely chopped lemon peel until golden. Set aside.

Step 3

Cook the pasta, reserving some cooking water.

Step 4

Peel the beetroot, then blend with the roasted garlic, lemon juice and seasoning until smooth. Add pasta water to loosen.

Step 5

Toss the pasta with the sauce. Serve with crème fraîche, toasted seeds and a drizzle of olive oil.

Zhug Conchigliette

Inspired by Yemeni flavours, this dish centres around zhug – a vibrant, herb-packed sauce with a gentle heat. Paired with sweet tomatoes and delicate pasta, it’s fresh, punchy and full of character.

Recipe by Jim Metcalfe  

Serves
4
Ingredients
For the pasta
320g of conchigliette
100ml of rapeseed oil
20g of chives
500g of tomatoes
For the zhug
1 red chilli
Large bunch of coriander
2-3 garlic cloves
¼ tsp of cardamom
½ tsp of cumin
Zest & juice of 1 lemon
Salt & black pepper
Method
Step 1

Cook the pasta, cool under cold water, and toss lightly with oil.

Step 2

Finely chop the chives and tomatoes.

Step 3

Blend the coriander, garlic, spices, lemon zest and oil. Stir in chilli and lemon juice, then season.

Step 4

Toss the pasta with the zhug. Adjust seasoning, then serve topped with tomatoes and chives.

Recipes by: Max Le Manna and Jim Metcalfe

Pasta For The People: A Joyful Cookbook For Pasta Lovers by Imogen Royall (£14.79) available from 30th April.

Available at AMAZON.COM

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