Seasonal Recipes

Lemon & Parsley Linguine

400g cooked linguine or spaghetti
1 bunch fresh parsley, roughly chopped
Zest and juice of 4 unwaxed lemons
2 garlic cloves, crushed
150g Grana Padano, grated, plus extra for serving
100ml extra-virgin olive oil

optional : kalamata olives, chilli, artichokes

  1. In a large bowl, mix the parsley with the lemon zest and juice, garlic, cheese and olive oil. Season well with salt and freshly ground black pepper.
  2. Add pasta to the sauce. Toss to combine and serve with Grana Padano.