Method:

• Cook the pasta according to the pack instructions 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.
• 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.
• 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.
• In a mixing bowl, coat the pasta with the zhug thoroughly.
• 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.

Recipe adapted from: Pasta for the People by Imogen Royall