Spring veg linguine recipe

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