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Spring veg linguine recipe

Spring veg linguine recipe

54 ratings

Jamie says: "Every ingredient gets to sing in this delicious one-pan pasta dish. Simply cooked fresh veg with a creamy, lemony sauce and fresh herbs – it’s a winner." See method

  • Serves Serves 4, or 8 as a starter
  • 10 mins to prepare and 10 mins to cook
  • 360 calories / serving
  • Healthy


  • 300g fresh linguine
  • 2 lemons
  • Extra virgin olive oil
  • 1 small clove of garlic
  • 30g fresh mint
  • 500g asparagus
  • 320g frozen peas
  • 30g Parmesan cheese
  • 2 x 90g bags of fresh rocket (optional)
High in Vitamin C, for maintaining immune function

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    4g 22%
  • Sugars

    4g 4%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 30.8g Protein 14.6g Fibre 6.5g


Jamie Oliver 155x255

  1. Snap off the bottom third of the asparagus (save for soups), roughly chop into 3cm pieces at an angle and cook with the peas and linguine in a pan of boiling salted water for 3 minutes, until tender.
  2. Meanwhile, finely grate the lemon zest into a large jar with a lid, and squeeze in the juice – you need roughly 2 tablespoons. Drizzle in 5 tablespoons of oil and finely grate in half the garlic. Screw the lid on tightly and give it a good shake until thick and creamy. Season to perfection with sea salt, black pepper and extra lemon juice, if needed.
  3. Pick and finely chop most of the mint leaves, reserving the baby ones for later. Drain the linguine and veg, reserving a mug of the starchy cooking water, then tip back into the pan. Pour over the lemony dressing, grate in most of the Parmesan and add the chopped mint. Use tongs to toss everything together so each strand of pasta is coated in the dressing, loosening with splashes of the cooking water if needed. Season to taste with salt, pepper and extra lemon juice, if necessary. Divide between serving bowls, grate over the remaining Parmesan and sprinkle with the baby mint leaves. Delicious served with a peppery rocket salad in the sunshine.

Tip: To make the most of lemons shake up a batch of the lemony oil as above and use in meals today, tomorrow and into next week. Use it to brush over meat, fish or veg before grilling, roasting or barbecuing. Or, keep the jar of lemon oil in the fridge for dressing salads, or dipping bread into.

Go veggie: Swap out the Parmesan for a vegetarian hard cheese.

See more Jamie Oliver recipes

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