Instructions

1. Thinly slice the grilled pepper.
2. Cook the pasta according to the packet instructions. Add half of the spinach for the last minute of the cooking time. Drain, then set aside and keep warm.
3. Meanwhile, in other saucepan heat a spoonful oil, fry the garlic for a few seconds, then add the stock and the green peas. Bring to a simmer and cook for 3 minutes. Add the remaining spinach, then turn off the heat and cover. After a minute, add the lemon zest and juice, then the mint and pine nuts (if used). You should get a thick soup- if it’s too thin, take away some of the liquid.
4. Using a hand-held blender, blitz the soup into a thick, coarse paste.
5. Mix the pasta with the drained spinach, then fold in the pepper, artichoke and olive pieces. Warm through, if needed.
6. Garnish with mint leaves and freshly ground pepper, then serve.