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Lockdown/ “leftovers” pasta salad

Lockdown/ “leftovers” pasta salad

I actually made this dish a couple of weeks ago but the concept of using leftovers in your house applies even more strongly during Lockdown if you can’t be bothered going to the supermarket and joining all the loo paper hoarders!!

In our fridge, freezer and pantry, we had the following “end” bits and pieces that needed eating very soon… potatoes, rocket, half a capsicum, half a packet of prosciutto, frozen broad beans, frozen peas, very dry parmesan!

The car was being serviced so I had no way of driving to the fruit & veg shop or supermarket, so had some fun creating something edible with what we had

It all came together quickly and easily making a decent family dinner, not a meal that you would serve at a dinner party but a tasty meal which used up food that needed to be eaten very soon… and wasn’t too heavy as a summer dinner

You can obviously adjust the ingredient quantities based on what you have!


 175 gms spaghetti pasta – about a third of a 500 gm packet, but don’t be too fussy!

Half a packet of rocket from the supermarket

Half a packet/box of baby potatoes, such as the Perla brand

Third to a half packet of frozen peas and broad beans (you could use edamame beans if you prefer/have them)

Long red capsicum – cut into thin strips approx.. 6 cms

Hint of paprika

Prosciutto – I had half a packet but you could use as much or little as you have. Bacon or pancetta would also do the trick

Parmesan - 100 gms or so of grated parmesan. Feta could also be used, instead of parmesan

Butter – knob for the potatoes

 Cooking instructions

  1. Put the potatoes into a pot of cold water, bring to the boil and cook for around 12 -15 minutes. Drain and place into a dish, add a small knob of butter, salt and pepper and toss and cover
  2. Using the same pot, bring water to the boil and cook the spaghetti as per the packet instructions (about 8-9 mins)
  3. Turn the oven to around 200⁰C and place the prosciutto onto a baking tray and cook for 8-10 minutes until crisp. Remove and set aside. Break up into smallish pieces before serving
  4. In a Pyrex type container, heat the broad beans on high in a microwave for about 4 minutes and then add the peas and heat for another two. You could boil or steam them if you prefer
  5. In a frypan, heat the oil and on high heat, add the capsicum and paprika and quickly cook until starting to char – about 2 mins
  6. In a large serving dish, toss the pasta together with the baby potatoes, add the broad bens and peas and prosciutto and gently mix in the rocket. Finally add the parmesan or feta and some cracked pepper


Serves 2-4 (subject to how much leftover food you used!)