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 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.
Ingredients
Directions
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 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.