Lemon Linguine
25 mins
Serves 2-4
I’d like to give a nod to my dear husband who, one recent evening, decided to surprise me with a dish that perfectly encapsulates the essence of spring: Lemon Linguine. Simple but elegant, bursting with the fresh flavours and vibrant colors of spring, I knew it was something I had to share with all of you.
I always feel little pangs of excitement when the days start getting longer and the chill of winter starts receding, and I’m sure I’m not alone in wanting my evening meals to change to lighter, brighter fare. I can tell you, this combination of fresh, zesty lemons with the subtle depth of garlic and al dente pasta was just what the spring doctor ordered.
As I watched my husband lovingly zest the lemons and stir the sauce while a golden sunset painted our kitchen with a warm glow, I couldn't help but appreciate how nice it is to have a meal prepared for me. Cooking is a form of art, and when it's done with such care, it becomes a beautiful expression of love and affection. This Lemon Linguine became a symbol of the simple pleasures of life and the joy of sharing them with loved ones.
This dish is not only delicious but also easy to prepare, which meant my husband and I could sip wine and chat while he prepared it. What a nice way to welcome spring.
Here is the recipe he used, which is Nigel Slater’s recipe from The Guardian. This includes butter and parmesan cheese, so to make it vegan, simply replace the butter with cashew butter or Olivani, and use your favourite plant-based parmesan alternative – Angel Food does a really good parmesan powder.
I hope this recipe brings a tangy taste of spring to your table. Whether you’re sharing the meal with a loved one or cooking alone, I wish you happy cooking and bon appétit!
- Tristan Hooker
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Ingredients
- 100g Spinach, stalks removed if thick
- 1 large lemon
- 250g linguine
- 1 large garlic clove
- 50g butter
- 2 tbsp olive oil
- 40g grated parmesan
Directions
- Wash the spinach leaves, then while they are still wet put them in a shallow pan over a moderately high heat, cover tightly with a lid and cook in its own steam for 3 or 4 minutes.
- Remove the lid and turn the spinach over, then cover again and cook for 2 minutes. It should be bright green, soft and tender. Have a bowl of iced water to hand.
- Lift the spinach from the pan with a draining spoon or kitchen tongs and drop it into the iced water. As soon as the spinach is cold, squeeze out the moisture, then chop roughly. Finely grate the zest from the lemon.
- Put a deep pan of water on to boil and salt it generously. When the water is boiling, lower in the linguine and leave to cook for 8 or 9 minutes.
- Using the flat side of a large kitchen knife, squash the clove of garlic, without peeling it. Warm the butter, squashed garlic clove and olive oil in a shallow pan over a low to medium heat for a few minutes, until the butter is infused lightly with the garlic. Remove the garlic clove, it has done its work. Add the lemon zest and spinach to the pan.
- Drain the pasta and toss in the warm, garlicky, lemony butter.
- Squeeze over a generous shot of juice from the lemon and scatter with the grated parmesan.
