Summer spinach pasta salad

Method

1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the packet instructions or until al dente.
2. Meanwhile, pour the white wine vinegar and 6 tablespoons of the olive oil into a salad bowl. Season to taste with salt and freshly ground black pepper. Finely slice the spring onions and add to the vinaigrette with the raw peas, chopped fresh mint and crumbled goat’s cheese.
3. Dry the spinach with a tea towel or a salad spinner, if you have one, and add to the salad bowl.
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5. Set a small saucepan over a low heat. Add the remaining olive oil, garlic and chilli flakes, if using. Cook very gently until the garlic begins to colour, then immediately remove from the heat. As soon as the pasta is cooked, drain thoroughly and toss in the garlic (and chilli) oil, then mix immediately into the pea, spinach and cheese mixture. Toss together well, season to taste with salt and black pepper and serve. This will sit quite happily for an hour.