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Summer linguine recipe with asparagus, peas, chilli, mint and toasted hazelnuts

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Serve up a deliciously simple summer meal with this linguine recipe. Enjoy with seasonal greens and a topping of toasted hazelnuts for a flavourful dish with plenty of bite!

Not only do asparagus spears provide a dose of colour to our linguine recipe, these versatile veggies are full of nutrients. For instance, asparagus is a good source of vitamin K, an important vitamin involved in blood clotting and wound healing. There’s also some evidence to suggest it may support bone health too.

Extra virgin olive oil makes a star appearance here as a dressing for the linguine. Extra virgin olive oil has a plentiful supply of powerful polyphenols, which can help to soothe inflammation in the skin . Key among them is oleocanthal, which has been shown to work in a similar way to ibuprofen. In fact, scientists estimate that, when eaten, the oleocanthal in 50ml of EVOO has an equivalent anti-inflammatory effect as 10% of the adult dosage of ibuprofen. It’s an ideal dietary addition for those prone to conditions associated with inflammation, such as eczema, rosacea and acne.

Pair our linguine recipe with a glass of something sparkling – we particularly love a splash of gut-friendly kombucha for a real wellbeing win.

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Ingredients

  • 5 tbsp extra virgin olive oil
  • 200g asparagus spears, sliced diagonally into thirds
  • 150g frozen peas
  • 200g linguine
  • 4 red chillis, de-seeded and finely chopped
  • 3 cloves of garlic, crushed
  • 15g mint, finely chopped
  • 1 lemon, juiced
  • 45g blanched hazelnuts, toasted and roughly chopped
  • Sea salt and black pepper

Method

  1. In a griddle pan, add one tablespoon of olive oil and sauté the asparagus for five minutes on a medium heat, until the asparagus is cooked through, while retaining a slight bite.
  2. In a small pan, cook your peas for five minutes in boiling water, drain and set aside.
  3. Cook your linguine according to the packet instructions, drain and immediately add to a large bowl with the chillies, garlic, mint, lemon juice, four tablespoons of olive oil, peas and asparagus. Mix to dress the linguine.
  4. Serve on plates with the toasted hazelnuts scattered on top and a touch of salt and pepper. A deliciously simple summer meal.