Lemon Capellini Salad – Angel Hair Pasta Salad

Step 1

Put a big pot of water on your stove to boil, add some salt once boiled then add your pasta with a few drops of olive oil and cook according to packet directions (approximately 3-5 minutes).2

Step 2

In the meantime wash your chilli and remove the seeds and dice finely, remove the papery skin from your garlic and mince with a garlic press.

Step 3

💡TOP TIP: Wear gloves when you are cutting the chillies to avoid chilli burn, there is nothing worse than rubbing your eyes with chilli hands- ouch!

Step 4

Drain and rinse the capers then pat dry.

Step 5

Wash your basil, shake and pat dry, pick the basil leaves from the stems and then roughly chop.

Step 6

Your pasta should be done by now, do a taste it and if it is al dente. Take it off the stove and drain it well under cold running water.

Step 7

Heat the olive oil on medium heat until it heats up, first add your capers, then the diced chilli, the minced garlic, and the lemon zest.

Step 8

Stir until cooked and aromatic.

Step 9

Add the cooked pasta, caper/chilli mix, the chopped basil to a large mixing bowl.

Step 10

Pour over the lemon juice, season with some sea salt and cracked black pepper and mix well to combine.

Step 11

Add the grated parmesan cheese and mix through again.

Step 12

Arrange in a salad bowl and some sliced chilli slices on top to garnish and serve when you are ready.