3 Pasta Recipes From The Northern Pasta Co.

There are few dishes so universally beloved as pasta. But if you constantly cook the same few recipes on rotation and are looking to mix things up, you’ll love the new cookbook from Northern Pasta Co., Pasta for the People. Co-founded by husband and wife duo Imogen and Matt, the British brand is known for its pasta made using regenerative grains. The recipe book offers a whole host of exciting ways to jazz up pasta night – we’ve picked three of our favourites below.

Pasta Recipes To Try This Spring

Hot Honey Harissa Fusilli

‘Sabrina Ghayour’s Bazaar introduced me to the magic of honey and harissa – salty, sweet, spicy all at once. So, inevitably this pasta happened. It’s quick, rich and just a bit unexpected. If you have the time, it is really worth soaking your halloumi in boiling water beforehand as it makes the halloumi extra soft and melty.’

Serves 2

Ingredients: 

• 1 pack of halloumi (200–250g/7–9oz)
• Olive oil, for frying
• 160g (51/2oz) fusilli
• 1 tablespoon butter
• 1 shallot, finely diced
• 1 garlic clove, grated (minced)
• 1 tablespoon harissa
• 1 tablespoon honey
• 50ml (31/2 tablespoons single (pure) cream
• Squeeze of lemon juice
• Handful of flat leaf parsley, leaves picked and finely chopped
• Salt and freshly ground black pepper

Method:

1. Soak your halloumi in boiling water for 20–30 minutes then remove from the water and pat dry before chopping into 1cm (1/2in) cubes.
2. Heat a little olive oil in a frying pan on a medium–high heat.
3. Once hot, add your halloumi and fry until golden brown.
4. Remove from the pan and set aside.
5. Cook your pasta, reserving some of the cooking water.
6. Pop the frying pan back on a medium–high heat and add your butter to the pan. Once melted, add your shallots. Allow them to soften before adding your garlic. Leave to cook for 1 minute
7. then add your harissa and stir before adding the honey. Stir to combine, turn the heat down to low and stir in your cream.
8. Season with plenty of black pepper and a pinch of salt.
9. Add your fried halloumi to the sauce.
10. Drain your pasta and toss in the sauce. Loosen with pasta water as needed. Squeeze over some lemon juice and stir in the parsley. Finish with extra black pepper and serve.

Zhug Conchigliette

Recipe by Jim Metcalfe

‘At 13, my world changed when my parents moved from the UK to Yemen. My first experience of zhug came at a Yemeni wedding I’d been invited to. Tasting the fiery, herbal sauce I thought I had burnt my face! After the initial shock, the flavours came through and I gained a lifelong curiosity for food. This version has the heat turned down a little to go with the pasta and tomatoes.’

Serves 4

Ingredients:

• 320g (11oz) conchigliette
• 100ml (scant 1/2 cup) cold-pressed rapeseed oil, plus extra for drizzling
• 20g (3/4oz) chives
• 500g (1lb 2oz) heritage vine tomatoes (or the freshest in season available)

For the zhug

• 1 red chilli
• Large bunch of coriander (cilantro), stalks and all (about 100g/3 1/2oz)
• 2–3 garlic cloves
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper

Method:

1. Cook the pasta (see page 14) then drain and cool it in cold water. Drain again, lightly cover in a drizzle of rapeseed oil to prevent it from sticking, then set aside.
2. Next, chop the chives as small as you can; de-stalk and chop all the tomatoes into bite-sized pieces, and set them both aside.
3. Now prepare your zhug. Finely dice the chilli and set aside. In a blender, whizz up the coriander, garlic, cardamom, cumin, lemon zest and rapeseed oil, then stir in the chilli and lemon juice. Season to taste with salt and pepper.
4. In a mixing bowl, coat the pasta with the zhug thoroughly.
5. At this point have a taste, add some more salt and pepper if required, then serve in plates or bowls topped with the chopped tomatoes and chives.

Tips: Use a stick blender if you are making small amounts of zhug and pulse until you have the desired consistency – don’t make it too smooth. Lightly toast whole cardamom pods and cumin seeds in a pan then grind them for better flavour. If it’s not spicy enough, add some dried chilli.

Lamb Kofta Meatballs with Rigatoni

‘For when that first glimpse of spring is in the air… This fresh, herby pasta salad paired with kofta-style meatballs is light, punchy, and made to be eaten outside, or at the very least, near an open window.’

Serves 4

Ingredients:

For the pasta salad

• 320g (11oz) rigatoni
• 250g (9oz) tomatoes, chopped
• 1 small or 1/2 big cucumber, chopped
• 1/2 block of feta (about 125g/4 1/2oz)
• Large handful of parsley
• Large handful of mint
• Juice of 1 lemon
• 50ml (31/2 tablespoons) olive oil
• Yoghurt, to drizzle (optional)

For the meatballs

• 500g (1lb 2oz) minced (ground) lamb
• 1 small onion, finely chopped
• 2 garlic cloves, grated
• 1 egg
• 100g (31/2oz) panko breadcrumbs
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• Small bunch coriander (cilantro), stalks and all, finely chopped
• Small bunch parsley, leaves picked and finely chopped
• Salt and freshly ground black pepper

Method:

1. Cook your pasta, then drain and set aside.
2. For the meatballs, combine all the ingredients in a large bowl.
3. Season generously with salt and pepper and mix until well combined. Roll the mixture into small bite-sized meatballs and thread them onto pre-soaked wooden skewers or metal skewers. Place in the fridge to rest while you prep the salad.
4. In a large bowl, combine the cooked pasta with the tomatoes, cucumber, feta, parsley and mint. Add the lemon juice and olive oil, and season well. Toss to combine and set aside.
5. Preheat a barbecue or your oven grill (broiler). Brush the meatball skewers lightly with olive oil and cook until golden
6. brown and cooked through (approx. 10 minutes), turning as needed.
7. Arrange the pasta salad on a large serving plate and top with the grilled kofta skewers. Serve with extra herbs or a drizzle of yoghurt, if you like.

Pasta for the People is out now (Murdoch Books)