Spring Veg Linguine | Jamie Oliver | UK | AD

Boil water in a pan.

Cut asparagus in half, keeping the tender tips and saving the other half for sauces or soups.

Slice the asparagus tips at an angle.

Add 320 grams of frozen peas to the boiling water.

Add 300 grams of fresh linguine to the boiling water.

Stir and cover the pan, cooking for 3-4 minutes.

Roll the lemon to release oils, then grate the zest.

Cut the lemon in half and squeeze out about 1 cm of juice into a jam jar.

Add a pinch of salt and pepper to the lemon juice.

Add three times the amount of extra virgin olive oil to the lemon juice visually.

Grate 1/4 clove of garlic into the dressing.

Chop fresh mint leaves and add to the dressing.

Shake the jar to mix the dressing ingredients.

Reserve some cooking water from the pasta before draining.

Drain the pasta and return it to the pan.

Add the dressing to the pasta along with some reserved cooking water.

Grate 30 grams of fresh parmesan into the pasta and mix well, adjusting consistency with more cooking water if needed.

Serve the pasta with additional parmesan and mint leaves on top.

Equipment Needed

Spice Level:

Dietary

Allergens