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   ![5 Easy New Pasta Recipes To Try Now](https://media.sheerluxe.com/WvhTrLqkUf3wEzOgK2DDUIT-L6c=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-site-assets-280426-thumbhero.jpg)

  

 

 



 

 

[Recipes](/life/food/recipes)

 /  28 April 2026  

#  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…  


ByEleanor Magill

  /  

[ Save To My Favourites ](/user/login?destination=/markdownify/node/52224)

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

 [ ![](https://media.sheerluxe.com/pVPTatBoTfbb2Cywscb-eLYdecI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-280426-pasta-hot-honey-harisa.jpg)

 

 ](https://www.northernpasta.co.uk/) 

 

 

 

 

## 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 &amp; 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](https://www.northernpasta.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/0pjG0F4O9wBhm4EfbblwaiUkgTk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-280426-pasta-zesty.jpg)

 

 ](https://www.maxlamanna.com/) 

 

 

 

 

## 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 &amp; 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 &amp; 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](https://www.maxlamanna.com/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/yKR1qDMkBjN8MF7cz8f-rMHsqsA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-280426-pasta-whipped-feta.jpg)

 

 ](https://www.northernpasta.co.uk/) 

 

 

 

 

## Whipped Feta &amp; 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 &amp; dressing  


   350g of radiatori  

   200g of Greek yoghurt  

   100g of feta  

   Zest &amp; juice of 1 lemon  

   Salt &amp; 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.



 



 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/z_iGybeOtIu5wweEc-v1wZrckfc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-280426-pasta-roasted-beetroot-gigli.jpg)

 

 ](https://www.northernpasta.co.uk/) 

 

 

 

 

## 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 &amp; 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.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/S4wRQzZQVLGnMmMvEJdiOU_BOro=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fsl-280426-pasta-zhug-pesto.jpg)

 

 ](https://www.northernpasta.co.uk/) 

 

 

 

 

## 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 &amp; juice of 1 lemon  

   Salt &amp; 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*

 

 

 

 [ ![](https://media.sheerluxe.com/BfbPDYxnZDob90uExRfx7AOUZ20=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F04%2Fpasta-for-the-people-by-imogen-royall.jpg)

 

 ](https://amzn.to/3Ql8wwy) 

 

 

 

 

 

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

*Available at* [AMAZON.COM](https://amzn.to/4u4xKh3)

 

 

 

 

  

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