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
1
Toss cooked linguine with a drizzle of Saint Sebastian Bay Olive Oil to prevent sticking.
2
Salt the sliced baby marrows and allow to stand for 5 minutes, then lightly drizzle with Greenleaf Olive Oil.
3
Preheat a griddle pan.
4
Grill marrows until charred on both sides. Set aside.
5
Pour boiling water over the asparagus and peas and leave for 5 minutes. Refresh with ice-cold water. Set aside.
6
Gently combine the linguine, grilled baby marrows, blanched peas and asparagus with the mint, garlic, lemon juice, zest and chevin. Season well with salt and pepper.
7
Serve at room temperature drizzled with flavourful Saint Sebastian Bay Olive Oil.
8
For a low carb option: Replace linguine with raw spiralised marrows.
Ingredients
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