Spring Linguine

Serves: 4

250 g linguine, cooked al dente
Saint Sebastian Bay Extra Virgin Olive Oil for drizzling
400 g baby marrows, sliced on the diagonal
Greenleaf Extra Virgin Olive Oil
200 g fresh or frozen peas
200 g baby asparagus spears or fine green beans
Handful of mint leaves, chopped
1 fat garlic clove, crushed
Juice and zest of 1 large lemon
Freshly ground salt and pepper to taste
100 g chevin or feta, crumbled

Toss cooked linguine with a drizzle of Saint Sebastian Bay Olive Oil to prevent sticking.

Salt the sliced baby marrows and allow to stand for 5 minutes, then lightly drizzle with Greenleaf olive oil. Preheat a griddle pan. Grill marrows until charred on both sides. Set aside.

Pour boiling water over the asparagus and peas and leave for 5 minutes. Refresh with ice cold water. Set aside.

Gently combine the linguine, grilled baby marrows, blanched peas and asparagus together with the mint, garlic, lemon juice, zest and chevin. Season well with salt and pepper.

Serve at room temperature drizzled with flavourful Saint Sebastian Bay olive oil.

For a low carb option: Replace linguine with raw spiralised marrows.