Wild Garlic & Avocado Linguine with Strawberry, Chilli & Lime Courgettes

INSTAGRAM: @SHUTDOWNCHEFS

Wild Garlic & Avocado Linguine with Strawberry, Chilli & Lime Courgettes

Products featured - Wild Pesto Wild Garlic (both Vegan & non available!)
Seasonal produce from @Perrycourtfarm - Courgettes, Strawberries, Spinach

Ingredients

• 350/400g Linguine (3/4 of a pack)
• 1x Large Avocado
• 1x Lime
• 2x Tsp Balsamic vinegar
• 2x Cloves of garlic
• Olive oil
• Handful of nuts (we used Pecans)
• Handful of strawberries
• 2x Medium courgettes
• 1x Chilli (we used scotch bonnet adapt chilli
and amount to your palette)
• Small handful of parsley to serve
(coriander would go nicely too)

Method

Linguine:

Add to boiling, salted water and bring to a simmer. cook for 2/3 minutes less than packet instructions so ‘al dente’.
Before draining, reserve a cup of pasta water to add to your sauce when combining it with the pasta.
Avo and wild garlic sauce:
Mash avocado in a bowl with a drop of extra olive oil.
Add the lime juice, pesto, salt and pepper and combine (keep to one side until pasta is done).
Courgettes:
Chop lengthways then roughly into chunks, chop nuts and put in a hot dry pan until charred (3-4 mins).
Finely chop Strawberries and add to a bowl with juice of a lime, chilli, sprinkle of salt and the balsamic vinegar.
Add courgettes and nuts back to a pan with a minced clove of garlic, stir around for a minute then add the
strawberry mixture for a further minute or two. take off the heat.
Spinach:
Wilt a bunch of spinach in a frying pan.
Once it is cooked off (3/4 mins) drain the water then add some garlic, salt, pepper and olive oil.
To Serve:
Stir the avocado and wild garlic sauce into the pesto adding some of the pasta water.
Dish the linguine onto a bed of spinach, then add the courgettes to the top.
Add some parsley, black pepper, lemon/lime juice to taste, and a bit of parmesan/vegan alternative if you’re feeling
fancy!