Pasta isn’t just comfort food for winter – it can also be enjoyed as a cold meal on a lovely spring day.
- 500 g penne pasta
- 60 ml sunflower seeds
- 10 g fresh basil, torn
- 20 g rocket
- juice of 1 lemon
- 1-2 red chillies, finely chopped
- 100 g bacon pieces, crisply fried
- 45 ml good-quality olive oil
- 100 g mature cheddar, cut into strips with a vegetable peeler
- salt and pepper
- rocket to garnish
Bring a large saucepan of salted water to the boil.
Add the pasta and cook until al dente.
Drain and set aside.
Toast the sunflower seeds in a dry pan until they become light brown.
Remove from the pan and set aside.
Dish the pasta into a large bowl and add the rest of the ingredients, except the rocket.
Season with the salt and pepper.
Sprinkle the sunflower seeds over, garnish with the rocket and serve hot or cold.