Fresh Linguine with Garden Veg, 3 Ways

Fresh Linguine with Garden Veg, 3 Ways Fresh Linguine with Garden Veg, 3 Ways

By Author

Serves 4-6

Ingredients

1 pack of Pepe's Fresh Linguine

2 leeks - trimmed, white parts only, julienned

1 bunch of asparagus, roughly chopped

1 punnet of sugar snap peas

1 bunch of parsley

1 lemon

3 tbsps Parmesan cheese - grated, plus extra to serve

olive oil

Optional - Chorizo or Pancetta

Directions 

Cook the sugar snap peas in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water. Cook linguine to instructions on the pack. 

When the pasta is cooked, drain and reserve 120ml cooking water. Set the pasta aside. 

Meanwhile heat the olive oil in a large, non-stick frying pan. Add asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and sugar snap peas and cook for 1 minute more. Remove from the heat.

For optional meat add-in (chorizo or pancetta), roughly chop and cook until crisp in a separate pan and then add to pasta to mix through. 

Return the linguine to the pan, along with the chopped parsley and Parmesan. Toss well. Season well with salt and pepper. Divide among plates and serve immediately with more Parmesan, parsley, and a drizzle of olive oil on top.

Serves 4-6

Ingredients

1 pack of Pepe's Fresh Linguine

2 leeks - trimmed, white parts only, julienned

1 bunch of asparagus, roughly chopped

1 punnet of sugar snap peas

1 bunch of parsley

1 lemon

3 tbsps Parmesan cheese - grated, plus extra to serve

olive oil

Optional - Chorizo or Pancetta

Directions 

Cook the sugar snap peas in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water. Cook linguine to instructions on the pack. 

When the pasta is cooked, drain and reserve 120ml cooking water. Set the pasta aside. 

Meanwhile heat the olive oil in a large, non-stick frying pan. Add asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and sugar snap peas and cook for 1 minute more. Remove from the heat.

For optional meat add-in (chorizo or pancetta), roughly chop and cook until crisp in a separate pan and then add to pasta to mix through. 

Return the linguine to the pan, along with the chopped parsley and Parmesan. Toss well. Season well with salt and pepper. Divide among plates and serve immediately with more Parmesan, parsley, and a drizzle of olive oil on top.